Another work day meal. One that can be put together in about an hour. Pork Souvlaki served with rice and a Orange, Onion and Kalamata Olive Salad. I thought I had feta cheese and had planned to make a Greek Salad, but apparently I thought wrong. So I winged a salad out of ingredients I had on hand. Added some chopped mint and made a salad dressing of olive oil, red wine vinegar, minced garlic, a little sugar, salt and pepper. Moe loved it.
The Pork was simple – Pork tenderloin cut into cubes and seasoned with garlic (puree the garlic on a microplane), oregano, salt, pepper and fresh squeezed lemon juice. Leave the meat to marinate while the rice cooks and the grill is heating. I threaded the meat on the skewers along with onion and green peppers. TIP: Cut up the green pepper and onions and parboil for about 60 seconds and then toss in cold water to stop the cooking. This will soften the vegetables making it easier for the skewers to go through them.
While the rice is resting, put the skewers on the grill and cook , turning 3 or 4 times , until meat is cooked. Time will vary depending on how big the pork cubes are.