MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Greek Ouzo Pork Kabobs
 Categories: Pork, Herb, Vegetables
      Yield: 6 servings
 
    1/2 c  Olive oil
    1/4 c  Lemon juice
    1/4 c  Honey
      2 tb Balsamic vinegar
      1 tb Garlic; minced
      1 tb Fresh oregano; minced -OR-
      1 ts Dried oregano
      1 tb Fresh thyme; minced -OR-
      1 ts Dried thyme
  1 1/2 ts Fresh rosemary; minced -OR-
    3/4 ts Dried rosemary; crushed
    1/2 ts Salt
    1/4 ts Pepper
    1/4 c  Ouzo or anise liqueur
      2 lb Pork tenderloin; in 1 1/2"
           - cubes
      2 lg Yellow or green bell
           - peppers; in 1-1/2" pieces
     24    Cherry tomatoes
      1 lg Onion; in 1-1/2" pieces

MMMMM--------------------------OPTIONAL-------------------------------
           Lettuce leaves
           Feta cheese; crumbled
           Tzatziki sauce; refrigerated
 
  In a small bowl, whisk the first 10 ingredients until blended. Pour
  1/2 cup marinade into a shallow dish; stir in ouzo. Add pork; turn
  to coat. Refrigerate 8 hours or overnight. Cover and refrigerate
  remaining marinade.
  
  Drain pork, discarding marinade in dish. On 12 metal or soaked
  wooden skewers, alternately thread pork and vegetables. Grill
  kabobs, uncovered, over medium heat or broil 4" from heat until
  pork is tender and vegetables are crisp-tender, 12-15 minutes,
  turning occasionally and basting frequently with remaining marinade
  during the last 5 minutes. If desired, serve on lettuce leaves with
  crumbled feta and tzatziki sauce.
  
  Recipe by Francine Lizotte, Surrey, British Columbia
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
MMMMM