Go to any Greek fair or festival around here and the aroma of these meat morsels threaded on a stick and grilled makes you salivate. They can be lamb, pork or chicken, sometimes threaded with onion and bell pepper, sometimes plain. Serve them in a pita with tzatziki, on a bed of pilaf or right off the stick...any way, they're a great summer treat. This is my pork version. —inpatskitchen
1 1/2 pounds pork tenderloin cut in cubes about 1 to 1 1/2 inches
lemons ( the third reserved for squeezing on the meat at serving time)
cloves minced garlic
Green bell pepper and white onion slices (optional)
In This Recipe
Marinate the meat in the olive oil, garlic, salt, pepper, oregano, basil, paprika and the juice of 2 of the lemons for 4 to 6 hours.
Soak 4 wooden 12 inch skewers in water for 1/2 hour or more before grilling.
Skewer 1/4 of the meat on each skewer, adding the slices of onion and pepper here and there if desired.
Grill on a medium heat to your desired degree of doneness (about 15 minutes).
Squeeze the juice from the third lemon over all four skewers before serving. OPA!!
I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I learned...to this day I try not to procrastinate when it comes to entertaining.
My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!