Mediterranean Pork Kabobs

Rita~'s Note:

Can't get to the Mediterranean bring it to you with these tasty kabobs. Serve with a green salad topped with feta, assortment of olives and Greek music in the background. Opa!

• Total Time: 30 mins
• Prep Time: 15 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 1 lb boneless pork loin, cut into 1 inch squares
• 1 (6 ounce) jar marinated artichoke hearts
• 1 red sweet bell pepper, seeded and cut into 1-inch squares
• 1 teaspoon hot pepper sauce
• 1 teaspoon dried oregano
• 1/2 teaspoon fresh rosemary, minced
• 1 teaspoon garlic, minced
• 2 tablespoons lemon juice
• 2 teaspoons ground black pepper

Directions:

1. Prepare skewers by soaking in water for at least 60 minutes or make Garlic Rosemary: Infused Skewers (#3) for extra flavor.
2. Place pork in a zip lock bag.
3. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside. Add reserved marinade with remaining ingredients to bag; mix well and seal bag. Let stand for 30 minutes, turning bag occasionally (or refrigerate overnight).
4. Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.

Reviews

[Chef #674735]

Very good. I will make this again.

[WiGal]

Perfectly delicious! The rosemary is wonderful with this. DH was helping me in the kitchen (unusual) and I had the artichokes there for him, but he did forget to put them on. I still love him though.:) Thank you Rita for sharing another keeper. Made for ZWT4-the Greek Challenge-Romantic Greece by the Flying Dutchess' team.