1.8 kg (about 4 lbs) pork tenderloin or boneless pork loin, trimmed of fat and cut into 2.5 cm (1 in) squares
Dry rub:
5 ml (1 tsp) dried oregano
5 ml (1 tsp) black pepper
5 ml (1 tsp) garlic powder
5 ml (1 tsp) paprika
Marinade:
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) lemon juice
Lemon oil dressing:
60 ml (1/4 cup) olive oil
60 ml (1/4 cup) lemon juice
1 ml (1/4 tsp) each of salt, black pepper and oregano
Directions
In a small bowl, mix dry rub spices together. Rub well into meat. Refrigerate for 2-3 hours, and then thread meat onto skewers.
In a small bowl or cup, whisk together olive oil and lemon juice for marinade. Place skewered meat in a non-reactive container (glass, plastic, ceramic or stainless steel) or in large freezer bags and pour marinade over. Refrigerate for at least 10 hours, turning occasionally to make sure all meat gets covered.
Remove from fridge, discard marinade and cook meat skewers on a medium-high grill, about 5 minutes each side, or bake on a rack in a 205 C (400 F) oven, about 12-16 minutes, turning once halfway. Test for doneness.
Pour some lemon oil dressing over cooked skewers and serve with bread. Makes about 10 skewers.