Ingredients
1/2 cup olive oil1/4 cup lemon juice1/4 cup honey2 tablespoons balsamic vinegar1 tablespoon minced garlic1 tablespoon minced fresh oregano or 1 teaspoon dried oregano1 tablespoon minced fresh thyme or 1 teaspoon dried thyme1-1/2 teaspoons minced fresh rosemary or 3/4 teaspoon dried rosemary, crushed1/2 teaspoon salt1/4 teaspoon pepper1/4 cup ouzo or anise liqueur2 pounds pork tenderloin, cut into 1-1/2-inch cubes2 large sweet yellow or green peppers, cut into 1-1/2-inch pieces24 cherry tomatoes1 large red or sweet onion, cut into 1-1/2-inch piecesOptional: Lettuce leaves, crumbled feta cheese and refrigerated tzatziki sauce
Preparation
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 in. from heat until pork is tender and vegetables are crisp-tender, 12-15 minutes, turning occasionally and basting frequently with reserved marinade during the last 5 minutes. If desired, serve on lettuce leaves with crumbled feta and tzatziki sauce.
