Grill classic Greek kebabs made with marinated pork tenderloin and mushrooms

Marinated mushrooms and pork tenderloin quickly absorb the wonderful flavours of the classic Greek kebab. Serve with rice or orzo pilaf.

Mushroom and Pork Souvlaki

500 g (1 lb) pork tenderloin

45 ml (3 tbsp) olive oil

30 ml (2 tbsp) fresh lemon juice

1 large clove garlic, minced

7 ml (1 1/2 tsp) dried oregano

0.5 ml (1/8 tsp) each dried rosemary and black pepper

16 medium mushrooms

1 large lemon, cut into wedges

Wooden or metal skewers

Cut pork tenderloin into 2.5-cm (1-inch) cubes. In a large glass bowl or resealable plastic bag, mix oil with lemon juice, garlic, oregano, rosemary and pepper. Add mushrooms and pork to mixture and toss to coat. Cover or seal and marinate for 2 to 24 hours in refrigerator, stirring occasionally.

Meanwhile, soak wooden skewers in water for at least 30 minutes. Preheat barbecue to medium-high.

Alternate mushrooms, pork cubes and lemon wedges on water-soaked or metal skewers. Barbecue over medium-high heat for 5 to 7 minutes per side or until pork is lightly pink in the centre.

Makes 4 servings.

Variation: Add 2.5-cm (1-inch) pieces of green and sweet red pepper and 15 ml (1 tbsp) of oil to the marinade and alternate with other ingredients on skewers or substitute lamb leg or chicken breast for pork.

Tip: Instead of barbecuing the kebabs, broil or cook 220 C (425 F) oven.

Nutritional information per serving: 256 calories, 28.5 g protein, 13.6 g fat, 5 g carbohydrates; 1.5 g fibre.

Source: wwwmushrooms.ca.