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!
- 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
- Prepare skewers by soaking in water for at least 60 minutes or make Recipe #227476 for extra flavor.
- Place pork in a zip lock bag.
- 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).
- Prepare medium-hot coals in covered grill; skewer* pork, artichoke hearts and pepper squares; grill for 15 minutes, just until done and nicely browned.
Very good. I will make this again.
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.