I’m quite sure soy sauce is not a Mediterranean ingredient, so the likelihood of this recipe being authentic is low … however, it is VERY good.
2 large lemons, juiced
1/4 cup olive oil
1/4 cup soy sauce
1 tsp dried oregano
3 cloves garlic, crushed
4 lbs pork tenderloin, cut into 1″ cubes
2 green bell peppers, cut into 1″ pieces
2 yellow onions, cubed
In a large plastic or glass bowl, mix together lemon juice, olive oil, soy sauce, oregano, and garlic. Add pork, onions, and green pepper; stir to coat. Cover, and refrigerate for 2 to 3 hours.
Preheat grill for medium high heat. Slide pork, pepper, and onion onto skewers.
When a fine gray ash covers the coals, begin grilling the kabobs. Cook about 10 to 15 minutes total; turn the skewers frequently. Makes 6 servings.
Note: I put the meat, onion, and peppers on separate skewers. The pepper cook quicker, and the pork should be taken off the grill when it’s barely cooked through. Tenderloin is tender when it’s not overcooked, and leather when it is.