| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Greek |
Greek, Meats, Pork |
1 |
Servings |
INGREDIENTS
|
|
Karen Mintzias |
|
|
Lean pork cubes, 1" x 1/2"ea |
|
|
Cane skewers |
|
|
Salt, pepper, lemon, oregano |
|
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Lemon juice |
|
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Olive oil |
|
|
Garlic; crushed |
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Dry white wine |
|
|
Fresh tomato wedges |
|
|
Onion slices |
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|
Tzatziki recipe |
|
|
Fresh pita or french bread |
INSTRUCTIONS
IN ADDITION, FOR METHOD 2
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.
Typed for you by Karen Mintzias
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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