Embracing the distinct seasonings and flavors of Greece, fresh oregano and garlic give these grilled skewers their signature flavor which reflects the philosophy of the historic cuisine; which seemingly brings out the natural flavor of things rather than hide or disguise with heavy spices. Tender cuts of meat marinated in a lemony olive oil mixture create this Greek specialty.
- 1/2 cup ladolemono sauce See Recipe
- 1/4 cup red wine
- 1 tablespoon fresh oregano, chopped
- 6 cloves fresh garlic, smashed, and minced into a paste
- 1 pound trimmed pork shoulder, cut into 1- to 2-inch cubes
- 4 metal or wooden skewers (9 inches long)
- Sea salt
- Freshly ground pepper
- Lemon wedges, for serving
- In a medium bowl, whisk the ladolemono sauce together with the wine, oregano, and garlic paste. Add the cubes of pork and toss to coat. Cover and refrigerate for at least 1 hour or overnight.
- Meanwhile, if using wooden skewers, soak them in warm water for about 15 minutes.
- Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. Thread 4-5 pieces of pork onto each skewer so they just touch each other. Sprinkle lightly with salt and pepper and discard any leftover marinade. Transfer the skewered meat to the grill. Cook, turning often, until cooked through and slightly charred, about 10 minutes.
- Serve with lemon wedges and extra ladolemono sauce drizzled over. (Do not use the leftover sauce from marinating the raw pork.)