1. Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves. 2. Cut the pork into 1-inch cubes( or a little larger if desired). 3. Place the pork in a single layer in a glass 13x9-inch pan. 4. Slice the onion and seperate into rings. 5. Place onion over top of meat. 6. Pour the marinade over meat. 7. Cover, and refrigerate for 4-24 hours (the longer, the better!). 8. Drain marinade, or save to baste meat while cooking (see note below). 9. Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked. 10. Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking. 11. Serve hot on a bed of lemon rice (recipe below). 12. For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside. 13. Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste). 14. Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed. 15. Remove from heat, and stir in lemon peel. 16. Serve hot with cooked meat. 17. DELICIOUS! ---------------------------------------------------------------------------
Nutrition
Ingredients
