Greek Kebabs

Serves 4

Marinade

¼ cup olive oil

½ small red onion (reserve the other half for slicing and serving)

2 cloves garlic

The juice and zest of two lemons

2 teaspoons dried oregano leaves

1 ½ teaspoons salt

Pepper 

2 ½ lbs pork tenderloin, cut into 2 inch cubes, trimmed of silverskin

Wooden skewers

Serving options

Roma tomatoes, cut into hunks

Romaine lettuce, washed and roughly chopped

Red onion, thinly sliced

Pitted Greek green or kalamata olives

Lemon juice, honey, and olive oil for dressing

Greek Yogurt

Pita bread

Place all of the marinade ingredients into a food processor and process until smooth. Place pork and marinade in a glass or plastic bowl, toss to coat, then cover and refrigerate for 1 hour. 

Place pork on skewers, being careful not to overcrowd each one. Grill outdoors, in an oiled grill pan until the pork reaches 145F. Alternately, you can use a low broiler setting to cook the skewers, making sure to turn the skewers occasionally until all sides are cooked and meat reaches 145F. 

Serve the pork with a Greek style salad (romaine, tomato, red onion, olives, simple lemon honey dressing) with Greek yogurt and pita bread. 

Note: This recipe would also work well with chicken breast or chicken thighs