Greek Souvlaki

Every fall the Greek Orthodox Church of Salt Lake City holds a Greek Festival and every fall we go and have a great time feasting on the food and enjoying the Greek culture. One of our favorite foods is the souvlaki - tasty little bits of juicy, marinated, barbecued pork.

One year I decided having souvlaki just at the Greek Festival wasn't enough, so I went in search of a great recipe I could make a home. It was probably more than 25 years ago, before I could just hop on the internet and find a great recipe, so I went to the library and in a little Greek cookbook found this souvlaki recipe that my family loves and I have been making frequently ever since. It's easy and so delicious!
I am submitting this family favorite recipe to the Family Recipes: Memories of Family, Food and Fun event hosted by HoneyB and Laura. I'm looking forward to the roundup of great family recipes everyone is willing to share.

Souvlaki
2 T. olive oil
3 T. lemon juice
1/2 t. salt
1/8 t. pepper
1/2 t. marjoram
2 lbs. cubed pork loin

Mix ingredients, marinate in a Ziploc bag 6 hours or overnight. Spear cubes on skewers. BBQ on high heat approximately 3 minutes per side.

(I doubled the recipe in the picture. It freezes and reheats well.)

I usually always serve the souvlaki with Greek rice from the same little Greek cookbook. The rice has a creamy texture, with a great lemon flavor. (I'll post a picture next time I make it.)

Greek Rice
1 T. butter
1 c. long grain rice
1/2 t. salt
1 T. lemon juice
3 cups chicken broth
Garnish with chopped parsley

Melt butter in sauce pan. Add rice and saute stirring frequently until rice is transparent. Add broth, salt and lemon juice. Bring to a boil. Cover pan, turn heat to lowest setting and simmer 25 min. or until rice is tender.