Souvlaki

Souvlaki, also known as Souvla, is a real blessing for everyone who likes grilled meat. Small (Souvlaki) and/or large (Souvla) slices of meat are marinated the night before the 'big' day and cooked outside for important events (bank and Greek Orthodox festivals). While family and close friends gather, meat is barbecued over an open flame. People frequently drink Ouzo (local liquor) or Zivania (traditional Cypriot spirit) and dance Sirtaki or Zembekiko while waiting for the souvlaki. Souvlaki may also be found in local 'fast-food' restaurants, where a serving of souvlaki in pita bread is served with salad, yogurt spread, and fried potatoes. If you visit Cyprus, expect to meet a lot of new people who will encourage you to try the greatest souvlaki in town.

Ingredients:

1/4 cup olive oil,1/4 cup red wine,2 tablespoons freshly squeezed lemon juice,1 tablespoon dried mint,1 tablespoon dried oregano,4 cloves garlic, smashed and finely mince,1 bay leaf, crumbled into tiny pieces,1 pound pork shoulder, fat trimmed and cut into 1 1/4-inch cube,Salt, Freshly ground black pepper, to taste,2 to 3 lemon wedges

Instructions:

• In a large nonreactive bowl, whisk the marinade ingredients together. Add the pork cubes, cover with plastic wrap and refrigerate for 2 to 3 hours.
• If using wooden skewers, soak these in a shallow pan filled with water while the meat marinates.
• Heat the grill to medium-high. Thread the meat onto the skewers (about 6 to 7 pieces per skewer). Season the pork with salt and freshly ground black pepper.
• Grill over medium-high heat for about 10 minutes, turning occasionally until they are cooked through. Squeeze some fresh lemon juice over the meat before serving.