Two “pork” dinners this week.
Greek Pork Souvlaki. Made with pork tenderloin and served with rice and Greek Salad.
And Sunday’s dinner – traditional ham dinner. Served with potato gratin, mashed squash and steamed broccoli.
Pork/Chicken Souvlaki
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Chicken breasts or Pork Tenderloin
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper
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Chicken breasts or Pork Tenderloin
Fresh minced garlic
dried oregano
lemons
olive oil
Salt
Pepper
Cut chicken breasts or pork tenderloin into 1 inch cubes
Place on wooden Skewers that have been soaked in water (prevents sticks from burning.. or on metal skewers.
Rub with fresh minced garlic and dried oregano
Squeeze fresh lemons over chicken and some olive oil
Salt and pepper
Marinate for up to 1 hour. If marinating longer do not add lemon juice until the last hour. Lemon juice “cooks” the flesh and changes the texture.
Place on hot grill and turn often until done. Serve with Greek salad and rice.
NOTE: This recipe also works well with Lamb
thibeaultstable.com 
I love souvlaki! Thanks for the inspiration and reminderxoxo Pattie
People around Thibeault's table eat very well! love your photos; that food sound really good.Rita
Oh Ann you make the most gorgeous food…I am so hungry looking at both wonderful meals!Moe is such a lucky man!
I think I just fainted from want after looking at your photos.