Pork Souvlaki

The lemony marinade for this traditional Greek dish gives the meat a bright and fresh flavor. I like to serve it with grilled pita bread.

1/4 cup freshly squeezed lemon juice

2 tablespoons red wine vinegar

3 tablespoons olive oil

2 teaspoons dried oregano

2 cloves garlic, minced

1 1/2 pounds pork tenderloin, trimmed and cut into 1-inch cubes

Vegetable oil, for the grates

Kosher salt and freshly ground black pepper

Skewers (if using bamboo, soak in water for 30 minutes)

Grilled pita bread

In a shallow nonreactive dish just large enough to hold the pork in a single layer, combine the lemon juice, vinegar, olive oil, oregano, and garlic. Place the pork in the marinade and gently toss until well coated. Cover, place in the refrigerator, and marinate for at least 30 minutes or as long as overnight.

Preheat a clean grill to medium-high with the lid closed for 8 to 10 minutes. Lightly brush the grates with oil.

Remove the pork from the marinade and shake off the excess. Discard the marinade. Season the pork with the salt and pepper to taste. Thread the pork cubes onto the skewers.

Place the skewers on the grill. Close the lid and cook, turning once or twice, until the cubes are well browned on all sides and cooked through, 8 to 12 minutes total. Serve warm.

Serves 4.

Variation: In Greece, this dish is often also made with lamb.

Marinate: At least 30 minutes or as long as overnight.