Kalyn's Souvlaki / Souvlakia

Ingredients

• 4 – 6 thick boneless pork chops or pork loin boneless roast, about 3 lbs.
• 2 T olive oil, for brushing kabobs right before grilling
• 1/2 cup olive oil
• 1/2 cup fresh squeezed lemon juice
• 1 T red wine vinegar
• 1 T dried oregano
• 1 T finely minced garlic
• Salt and fresh-ground black pepper to taste

Directions

1. Cut the pork chops or pork roast into cubes about 2 inches square, then put the pieces into a Ziploc bag. Stir together the marinade ingredients, pour the mixture over the pork, and refrigerate for 6-24 hours.
2. When it is time to cook, tip the pork into a colander set in the sink so it can drain while you heat the grill to high heat.
3. Slide the pork onto skewers, packing the pieces snugly so they stay put instead of twirling around when you turn them. Double Kabob Skewers or thick blade skewers work especially well if you have them.
4. Once the grill is hot, coat both sides of the kabobs with olive oil. Set the Souvlaki skewers on the grill, then lower the heat to medium-high.
5. Cook the skewers, turning them whenever grill marks appear, until the pork is deeply browned all over. Plan on about 15 minutes of total cooking time, though the exact timing will vary with the chill of the meat, the heat of the grill, and the outdoor temperature; an Instant-Read Meat Thermometer should read 150F/65C for the pork.
6. After taking the skewers off the grill, let the meat rest for at least 5 minutes. Serve hot.