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“I had these at an after hours work function at a Greek restaurant when I lived in Omaha. This is what I came up with in my kitchen to replicate what I had there. I served this with couscous, salad and a hearty roll.”
READY IN:
1hr 10mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 12 lbs pork tenderloin, cut into chunks
  • 6 ounces greek vinaigrette (bottled)
  • 1 medium onion, cut into wedges
  • 2 green peppers, cut into wedges

Directions

  1. Marinate pork in 1/2 of the vinaigrette for at least 1 hour. Longer is you want a stronger flavor.
  2. Marinate the veggies in the other 1/2 of the vinaigrette.
  3. Drain pork in a colander add salt and pepper to taste.
  4. Thread on to a skewer alternating pork and veggies.
  5. Grill or broil until no longer pink approx 7 to 10 minutes depending on sice of chunks.

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