This is a great summer recipe for cooking on the grill. You can use chicken, pork or lamb, whatever your preference. Our personal favorite is pork tenderloin, cubed and marinated at least over night but a full 24 hours leads to a very tender morsel. You can vary the marinade ingredients, according to your own taste. We usually add more garlic, because we are real fans of a lot of garlic flavor.

1/2 cups extra virgin olive oil

3/4 cup red wine

1/4 cup red wine vinegar

1 t salt

1 t black pepper

1 T fresh mint, chopped

1 T fresh oregano, chopped

1/4 cup fresh parsley, minced

6 cloves garlic, minced

2 lbs meat (pork or chicken or lamb)

wooden skewers, soaked in water at least 30 minutes

Cut the meat into bite-sized pieces and put into a ziplock bag to marinade overnight. Drain and skewer meat onto wooden skewers. Cook on hot grill turning until lightly browned on each side, about 3 minutes per side. Serve with tzatziki sauce on pita bread adding tomato and lettuce, or alternatively, serve as a meat topping to a Greek Salad. This option is particularly good with marinaded chicken souvlaki.

Note: you can also stir fry the meat or cook it on a sheet pan in a 350 oven for about 15 minutes.

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