Pork Souvlakia

Servings:  1
 
           Lean pork cubes, 1″ x 1/2″ea
           Cane skewers
           Salt, pepper, lemon, oregano

————————-IN ADDITION, FOR METHOD 2————————-
           Lemon juice
           Olive oil
           Garlic; crushed
           Dry white wine
           Fresh tomato wedges
           Onion slices
           Tzatziki recipe
           Fresh pita or french bread
 
  Thread the pork lengthwise on 8″ round or flat cane (bamboo) skewers.
  Grill over hot coals or griddle until thoroughly cooked, then sprinkle
  with salt and pepper and dip quickly into lemon juice.  Crush oregano over
  the meat.  Source: “The Food of Greece” by Vilma Liacouras Chantiles,
  Avenet Books, New York.

Method 2: Our family makes up a marinade of lemon juice and good quality
  olive oil, oregano and/or thyme, pepper, crushed garlic & maybe a little
  dry white wine.  Marinate the pork overnight, then grill til just cooked,
  not dry.  Eat as is, straight from the skewers, or remove meat and serve
  in pita bread pockets, with tomato wedges, onion slices, and Tzatziki,
  passing salt and additional freshly ground black pepper.