Greek Pork Kabobs (Souvlaki)

We haven’t done any grilling for a while so a visit to Greece for some Souvlaki would be a welcome change. While traditionalists use lamb, I thought pork would be tasty prepared as Kabobs.

INGREDIENTS:

1 pound boneless pork tenderloin
2 tsp fresh oregano
1 tsp fresh thyme
1 garlic clove
2 Tbsp lemon juice
2-1/2 Tbsp extra virgin olive oil
1/4 cup red wine
1/4 tsp fresh ground pepper
Small Shallots
Sweet red Peppers
Cherry tomatoes or Small wild mushrooms

PREPARATION:

Wash and clean the pork removing fat and grizzle, cut into 1-¼ inch cubes. Set aside. Wash the thyme and oregano, shaking off the water. Strip the leaves and chop finely. Peel the garlic and press it into a medium bowl. Juice the lemon and add it to the bowl along with the herbs. Grind in the pepper and add the oil and wine. Whisk together and reserve 1/3 for basting. Add the pork cubes to the marinade and mix together well, ensuring the meat is well and evenly coated. Marinate the meat for at least two hours, overnight is even better.

Soak wood skewers for at least half an hour before using; or use metal skewers. Wash the peppers and cut into 1-½ inch squares. Peel the shallots, cut in half vertically if they are larger. Wash either the tomatoes or mushrooms. (I used an ice pick to pierce both the shallots and mushrooms prior to squiring them)

Remove the meat from the marinade, and discard. Make up the kabobs by alternating piece of meat and vegetable.

Set the charcoal in a chimney starter about 20 min. before grilling

GRILLING:

When ready dump the coals into the grill, replace the grids. Let them heat for a few minutes and oil them with olive oil. Place the kebabs on the grill directly over the heat.

Turn them over regularly throughout the cooking time. Brush with the reserved marinade that hasn't been in contact with the raw meat.

They should be done in 15 to 20 minutes total. 160 deg. on an instant read thermometer.

Garnish with tips of fresh oregano.