Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Seasoned bits of pork or lamb are allowed to season in a Mediterranean marinade for as long as you can stand it! Wonderful with rice and a cucumber and tomato salad. Serve with lemon slices and chopped parsley.

Recipe Summary

cook:
15 mins
additional:
1 day
total:
1 day 25 mins
prep:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place pork tenderloin cubes into a gallon-sized resealable bag.

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  • Stir olive oil, dry white wine, lemon juice, garlic, oregano, salt, and pepper together in a bowl. Pour over pork in the bag and mix well.

  • Let pork marinate in the refrigerator for at least 1 day, up to 5 days.

  • Remove pork cubes from marinade and thread onto metal skewers. Place bay leaf pieces between meat cubes.

  • Preheat an outdoor grill for medium heat and lightly oil the grate.

  • Arrange skewers on the preheated grill. Turn the kabobs and baste with marinade frequently for the first 10 minutes of cooking, then discard marinade. Cook about 5 minutes longer, until pork is cooked through and juices run clear.

Editor's Note:

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.

Nutrition Facts

233 calories; protein 17.8g; carbohydrates 2.4g; fat 15.9g; cholesterol 49mg; sodium 59.3mg. Full Nutrition
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