Greek Pork Kabobs
This delicious Mediterranean meal can be prepped in 25 minutes and grilled in 15 minutes. Your kids will even love it. Switch up the veggies you use to accommodate the whole family. If you have to, make each kabob different and see which one is the biggest hit! If you're heading to a party, use small skewers and bring this as an appetizer! These kabobs are popular on a dinner or appetizer table!
Ingredients
- ½ cup olive oil
- ¼ cup fresh lemon juice
- ¼ cup honey
- 2 Tbsp balsamic vinegar
- 1 Tbsp minced garlic
- 1 Tbsp minced fresh oregano or 1 tsp dried oregano
- 1 Tbsp minced fresh thyme or 1 tsp dried thyme
- 1 ½ tsp minced fresh rosemary or ¾ tsp dried rosemary, crushed
- Salt and pepper to taste
- 2 lbs pork tenderloin cut into 1 ½ inch cubes
- 24 cherry tomatoes
- 2 large bell peppers any color, cut into 1 ½ inch pieces
- 1 large sweet or red onion cut into 1 ½ inch pieces
- Refrigerated tzatziki sauce optional
Instructions
- In a bowl, whisk first 10 ingredients until well blended. Pour ½ cup of the mixture into a shallow dish. Add the pork and turn to coat all sides. Refrigerate for 8 hours or overnight. Cover and refrigerate remaining marinade.
- When ready to cook, preheat grill to medium.
- Drain pork, discarding marinade. On 12 metal or soaked wooden skewers, alternately thread pork and vegetables. Grill kabobs, uncovered, until pork and vegetables are crisp-tender, 12-15 minutes, turning occasionally and basting with reserved marinade during the last 5 minutes.
- Serve with tzatziki sauce if desired.
Notes
- Use favorite vegetables of your choice.
- This same recipe can be used to prepare chicken or steak kabobs.
- If using store-bought tzatziki sauce, check ingredients to be sure it’s made with no added sugars or preservatives. A good tzatziki sauce should be made with Greek yogurt, cucumber, garlic and fresh herbs.
- Try this recipe for a main dish or use smaller skewers and serve the kabobs as an appetizer.