Pork Souvlaki

I have to admit that I'm not a big fan of Souvlaki.  My wife on the other hand quite likes it so when she suggested that I make some for dinner Saturday night I cheerfully acceded since I knew it would maker her happy.  Like most meals when I have the leisure I decided to experiment a bit to see if I could, in the words of Emeril Lagasse, "kick it up a notch".  Oddly by changing one ingredient and adding another I managed to get a pork souvlaki that I could get a bit enthused about.

Pork Souvlaki

Ingredients

1 lemon (juice and zest)
1/4 cup of Golden Mountain Sauce
1/4 cup of olive oil
3 cloves garlic crushed
1 teaspoon dried oregano
pork tenderloin
orange, yellow or red peppers (sliced into wide strips)
vidalia onions (quartered)
cherry tomatoes

Equipment

non-reactive bowl or zip-lock bag for marinating
skewers
tongs.


Cube the pork tenderlion into nominally 1 inch cubes.  Combine all the ingredients except the cherry tomatoes.  Marinate the pork, peppers, and onions in the fridge for about 2-3 hours.  Skewer the tomatoes pork cubes, onions and peppers.  BBQ using the marinade to baste the skewers and truning frequently.  Should take about 15 minutes.

Golden mountain sauce is basically the Thai Version of Soya Sauce but it has a subtly different flavor and is a bit saltier.  My kids seem to prefer it to soya sauce and I certainly like using it.  The lemon zest was the late addition to the recipe and it really helps punch up the lemony flavour that we all really liked for the souvlaki.  We served the souvlaki with mixed vegetables, homemade Tatziki and greek-style rice.  Quite an enjoyable meal.