Ingredients
The following ingredients have 4 Servings
- 1/2 cup olive oil
- 1/4 cup freshly squeezed lemon juice
- 2 tbsp. balsamic vinegar
- 1/4 cup honey
- 1 tbsp. pressed garlic
- 1 tbsp. fresh oregano, finely chopped
- 1 tbsp. fresh thyme, finely chopped
- 1 tbsp. fresh rosemary, finely chopped
- ground Himalayan sea salt, to taste
- freshly ground black pepper, to taste (I always use mixed peppercorns)
- 2 to 2 1/2 lbs. pork tenderloin, sliced into 1-inch thick and halved
- 4 ounces Ouzo liqueur
- 12 slices green peppers (substitute poblano peppers)
- 12 large cherry tomatoes, washed
- 12 slices white onions
Instruction
- 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
