1 pound pork tenderloin, cubed
1/4 cup extra virgin olive oil
1/3 cup red wine vinegar
2 cloves garlic, minced
1 medium onion, minced
1 tablespoon dried oregano
2 tablespoons fresh parsley, chopped
2 tablespoons fresh mint, chopped
salt and pepper

1. Prepare a marinade of oil, vinegar, garlic, onion, oregano, parsley, mint, salt and pepper.
2. Allow the pork to marinade in this for at least 2 hours, preferably overnight.
3. Preheat the grill.
4. Remove the pork from the marinade and thread 4-5 pieces on individual skewers. Make sure to soak wooden skewers for several hours.
5. Grill skewers over low heat until juices run clear, about 8 minutes per side. Serve with warmed pita bread, white onion, tomato and Tzatziki

Makes 6 servings

I had originally said that our barbecue was sold. This was true, but those that bought it had left it with us for a short period of time and during that time their son bought them a new one for Mother's day. So, I still have a barbecue and can therefore make more barbecued food. This is definitely a blessing in disguise. Tonight: Souvlaki!

I can't say that I've ever had "real" souvlaki before, such as off the streets of Athens or something. It's also really hard to tell what souvlaki is supposed to taste like based on the interpretation of my taste buds eating the rehydrated skewers served up at various pita places. So, without comparing this recipe to anything previous or what I should expect souvlaki to taste like, I like it. The meat itself is obviously much tenderer than the fast food variety, and the flavor is more pronounced. The red wine vinegar seems to punch out more than the herbs, but when everything is smothered in Tzatziki, none of it really seems to matter.