Ingredients
Pork Skewers:
1 4 to 6 lb Boston Butt Pork Roast cut into 1 inch cubes
1/2 c. lemon juice
1/2 c. olive oil
several leaves fresh oregano or 1 tsp dried oregano
pinch of cumin optional
Kosher salt
Ground Pepper
Vegetable Skewers:
Any Summer Vegetables available
cut up into small size chunks such as:
Summer Squash
Zucchini
Potatoes (parboil until almost tender)
Sweet Onions
Tomatoes
Green,Red or Yellow Peppers
1/4 cup virgin olive oil
Kosher Salt
Ground Pepper
Packaged Saffron Rice
Preparation
Cut up Boston Butt into one inch cubes. Put pork and rest of ingrediants into bowl, cover with plastic wrap and mariande overnight. Skewer cubes onto metal skewers then placed on hot grill appx. ten minutes, turning occasionally. Will become crispy but not burnt. May wish to squeeze additional lemon juice over meat when removed from skewers. Cut vegetables into similar size chuncks then rub with olive oil and sprinkle with sale and pepper to taste. Allow to stand for ten minutes. After meat has cooked five minutes, place skewered vegetables on grill, turning occasionally also. Serve both atop packaged saffron rice.
