2 1/2 pounds of pork shoulder, cut in 3/4 inch cubes
1 teaspoon of ground Greek oregano (rigani)
1/2 teaspoon of freshly ground pepper
1 tablespoon of sea salt
2 tablespoons of red wine (or good red wine vinegar)
2 tablespoons of olive oil
In a bowl, pour wine (or vinegar) and oil over the pork and toss to coat. Sprinkle salt, pepper, and oregano, and toss again. Cover and refrigerate for at least 2 hours.
Note: If using vinegar, do not marinate longer than 2 hours or the meat can absorb too strong a vinegar taste. If using wine, the meat can be marinated for up to 2 days as long as salt is also used.
Using 8 inch skewers, thread approximately 6 pieces of meat on each. This should make about 12 skewers.
Grill the meat turning until well browned, about 15 minutes.
Serve on the skewers with a squeeze of lemon.
Serves 3 (4 skewers per person) as a main dish.