Souvlakia
By: Anonymous
Published: Tuesday, December 15, 2009 - 2:21pm

Ingredients




2 1/2 lbs. pork tenderloin, cut into 1 ½ inch cubes
1 cup red wine
Juice of 2 lemons
2 tablespoons dried oregano leaves, crushed
1 teaspoon dried thyme leaves, crushed
1 teaspoon salt
1 teaspoon pepper
1 teaspoon monosodium glutamate
1 Bermuda onion
1 lg. green pepper
12 tomato wedges
1 lemon

Preparation

1 1. Place meat cubes in baking dish, 13 1/2 x 9 x 2 inches. Mix wine, juice of 2 lemons, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours. 2 2. About 2 hours before cooking, cut green pepper and remaining onion into 1 1/2 inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kabobs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally. 3 3. Broil shish kabobs 6 inches from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kabobs just before removing from broiler. 4 TIPS: Beef tenderloin or boneless lamb can be used in place of pork tenderloin. 5 Shish kabobs can be grilled 5 or 6 inches from medium coals about 45 minutes, turning often.