- 1/4 cup olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. fresh lemon juice
- 1 Tbsp. dried mint
- 1 Tbsp. dried oregano
- 1 Tbsp dried onion powder
- 1 tsp dried marjoram
- 1 tsp dried thyme
- 4 cloves of garlic, smashed and minced finely
- 2 lb. pork shoulder, trimmed of fat and cut into 1 ¼ inch cubes (or substitute leg of lamb)
- Salt and freshly ground black pepper
- Lemon (for serving)
Mix all ingredients except pork, salt, and pepper into marinade and stir well. Marinade pork for three hours. Remove the marinade from the refrigerator one hour before grilling to allow the meat to come up to room temp. Skewer pork onto 4-6 skewers and sear on high heat until well browned on all sides, then move to indirect heat until cooked through. Dribble with lemon juice before removing from grill. Serve hot.
