Souvlakia Recipe
Ingredients
| Olive oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Tablespoon | |
| Dried oregano | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), minced | |
| Tenderloins | 2 Pound, cut into cubes | |
| Tomatoes | 2 , quartered | |
| 2 onions, cut into 1-in (2.5 cm) wedges | ||
| Sweet peppers | 2 To taste, cut into pieces | |
| 1/4 tsp each salt and pepper | ||
| 1/4 tsp each salt and pepper | ||
Directions
In a shallow nonmetallic dish, combine olive oil, lemon juice, oregano, garlic, salt and pepper. Add pork, turning to coat well. Refrigerate, covered, at least 1 hour or overnight, stirring occasionally.
With slotted spoon, remove pork from marinade; reserve marinade for basting.
Thread pork onto 6 skewers alternately with tomatoes, onions and green peppers. Place skewers on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 7 to 10 minutes, turning frequently and basting with reserved marinade, until pork is no longer pink but is still juicy. (Alternatively, place skewers 4 to 6 in/10 to 15 cm from hot broiler; broil 7 to 10 minutes, turning frequently.)
With slotted spoon, remove pork from marinade; reserve marinade for basting.
Thread pork onto 6 skewers alternately with tomatoes, onions and green peppers. Place skewers on oiled barbecue grill 4 to 6 in (10 to 15 cm) from hot coals, or on medium-high setting on gas barbecue. Grill 7 to 10 minutes, turning frequently and basting with reserved marinade, until pork is no longer pink but is still juicy. (Alternatively, place skewers 4 to 6 in/10 to 15 cm from hot broiler; broil 7 to 10 minutes, turning frequently.)
Chef
