1 pound boneless pork loin (or 4 boneless pork chops)
1 6-ounce jar marinated artichoke hearts
1 sweet red bell pepper, seeded and cut into 1 inch squares
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons ground black pepper
Servings: 4
1. Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside.
2. 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.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Notes: *If using bamboo skewers, soak in water for one hour before using.
Cuisine: Mediterranean
1 6-ounce jar marinated artichoke hearts
1 sweet red bell pepper, seeded and cut into 1 inch squares
1 teaspoon hot pepper sauce
1 teaspoon oregano
2 tablespoons lemon juice
2 teaspoons ground black pepper
Servings: 4
1. Cut pork loin or chops into 1-inch cubes and place in a self-sealing bag. Drain artichoke hearts, reserving marinade; set artichoke hearts and bell pepper squares aside.
2. 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.
Preparation Time: 15 minutes
Cooking Time: 15 minutes
Notes: *If using bamboo skewers, soak in water for one hour before using.
Cuisine: Mediterranean
Last edited by a moderator:
