Grilled Greek Style Pork Kabobs Recipe


Grilled Greek Style Pork Kabobs Recipe


Grilled Greek Style Pork Kabobs Recipe
over a Wood Charcoal Fire
5 out of 5
stars based on 2 ratings

Grilled Greek Style Pork Kabobs Recipe from Paggi Pazzo

Grilled Greek Style Pork Kabobs Recipe
Published: September 20, 2011

Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Calories per serving: 386
Fat per serving: 28.1g

Ingredients

  • (2) 8 ounce pork fillets
  • 1 red pepper
  • 1 white or red onion
  • 1 beef tomato
  • 8 large mushrooms
  • 2 lemons
  • 2/3 pound Kalamata olives
  • 1/2 pound Feta cheese
  • 2 tablesoons mint
  • 1 teaspoon pepper
  • 1 teaspoon salt
  • 2 tablespoons dry oregano
  • 3 tablespoons olive oil

Cooking Directions

  1. Cut pork into kabob chunks
  2. Cut onion, pepper, and tomato in half (leave 1 half whole) and cut into square chunks for kabobs and trim off mushroom stems
  3. Place pork and vegetables onto skewers
  4. Season both with olive oil, lemon, salt, pepper, and oregano
  5. Crumble Feta into a bowl with olive oil, oregano, pepper and then mix
  6. If using charcoal grill, ignite chimney starter with paper towel dressed in olive oil to start hardwood lump charcoal fire and place wood on top once fire is ready (apple or cherry recommended but oak and mesquite will work as well)
  7. Place down grates and rub 1/2 onion across grates, put kabob skewers on grill and turn every 5 minutes. Then place remaining vegetables over high-heat of grill for charring
  8. When kabobs are almost done, place flatbread for 2-3 minutes a side on low heat of grill
  9. Remove food from grill then peel, de-seed and chop remaining 1/2 red pepper and tomato
  10. Chop peeled pepper and tomato, onion, Kalamata olives, mint, and put into bowl with olive oil and squeeze of 1/2 lemon (no seeds) then mix
  11. Take kabobs off skewers and place 1 serving onto a piece of flatbread, covered with a tablespoon of vegetable, lemon and mint topping, and a teaspoon of Feta and oregano dressing
  12. Add extra Kalamata olives, squeeze of lemon and sprinkled mint for additional flavor
  13. Ready to serve

Let it Rip!

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