Everyday Meals

Greek Ouzo Pork Kebabs

READY IN: 42mins


  • 12 cupolive oil
  • 14 cuplemon juice
  • 2tablespoonsbalsamic vinegar
  • 14 cuphoney
  • 1tablespoon pressed garlic
  • 1tablespoonoregano, finely chopped
  • 1tablespoonthyme, finely chopped
  • 1tablespoonrosemary, finely chopped
  • 12 teaspoonsea salt, to taste
  • 12 teaspoonblack pepper, to taste
  • 2 12 lbspork tenderloin, sliced into 1-inch thick and halved
  • 4ouncesouzo liqueur
  • 12slicesgreen peppers (substitute poblano peppers)
  • 12largecherry tomatoes, washed
  • 12sliceswhite onions

    Serving Size: 1 (533) g

    Servings Per Recipe:4

    Calories: 701.5

    Calories from Fat 336 g 48 %

    Total Fat 37.4 g 57 %

    Saturated Fat 7.2 g 35 %

    Cholesterol 184.4 mg 61 %

    Sodium 448.9 mg 18 %

    Total Carbohydrate30.8 g 10 %

    Dietary Fiber 3.1 g 12 %

    Sugars 24.1 g 96 %

    Protein 60.6 g 121 %


  • To make the marinade; in a bowl, add oil, lemon juice, balsamic vinegar, honey, pressed garlic, oregano, thyme, rosemary, sea salt, and black pepper. Whisk very well and set aside.
  • Remove the silver skin from the tenderloins before slicing and cutting in half – don’t halve the tails. Place the pieces in a re-sealable plastic bag and pour the marinade over. Close the bag and give it a good massage to coat the meat. Place the bag in a large pie plate and transfer to the fridge for 8 hours.
  • After 8 hours, transfer the meat to the pie plate and pour the marinade in a small saucepan; set the heat to medium low.
  • Skewer the kebabs by starting with a pepper slice, then meat, then cherry tomatoes, meat, onion slice, meat and back to pepper. If there’s more marinade left in the pie plate, add it to the saucepan. Start the barbecue.
  • When the temperature reaches between 475ºF to 525ºF, place the kebabs on the grill. Close the lid and cook for 12 minutes, rotating a ¼ turn every 3 minutes.
  • Meanwhile, add ouzo to the saucepan and warm it up for 2 to 3 minutes.
  • After 6 minutes of grilling and a couple rotations later, generously baste the kebabs with the marinade. Repeat every 3 minutes until the pork is browned and done. Carefully remove from the barbecue and serve immediately with Greek potatoes and Tzatziki sauce. Makes 4 large kebabs.
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