Call them what you will - kebabs or souvlaki - these little grilled pieces of meat on a stick are heaven in the summer. Add veggies or not - it's up to you!
1 1/2 pounds pork tenderloin, boneless lamb shoulder or boneless chicken, cut into 1 to 1 1/2 inch cubes
1/2 cup olive oil
Juice of 2 lemons
2 cloves garlic, minced
1 tsp salt
1 tsp black pepper
2 tsp dried oregano
1 tsp dried basil
1 tsp paprika
Whisk all ingredients except meat in a bowl. Place the meat in a heavy duty zip lock bag, pour the marinade in and seal. Refrigerate for as long as you can (4 hours is good), turning the bag over a few times.
Remove the meat from the marinade and thread equal amounts on to 4 twelve inch wooden skewers which have been soaked in water for at least 30 minutes.
Add pieces of onion, green pepper, red pepper, zucchini or mushrooms if you like.
Grill on medium heat to your desired doneness.
Squeeze fresh lemon juice over the skewers just before serving if desired.
Makes 4 skewers