Karen Mintzias
           Lean pork cubes, 1" x 1/2"ea
           Cane skewers
           Salt, pepper, lemon, oregano
-------------------------IN ADDITION, FOR METHOD 2-------------------------
           Lemon juice
           Olive oil
           Garlic; crushed
           Dry white wine
           Fresh tomato wedges
           Onion slices
           Tzatziki recipe
           Fresh pita or french bread
  Thread the pork lengthwise on 8" round or flat cane (bamboo) skewers. Grill
  over hot coals or griddle until thoroughly cooked, then sprinkle with salt
  and pepper and dip quickly into lemon juice.  Crush oregano over the meat.
  Source: "The Food of Greece" by Vilma Liacouras Chantiles, Avenet Books,
  New York. Method 2: Our family makes up a marinade of lemon juice and good
  quality olive oil, oregano and/or thyme, pepper, crushed garlic & maybe a
  little dry white wine. Marinate the pork overnight, then grill til just
  cooked, not dry. Eat as is, straight from the skewers, or remove meat and
  serve in pita bread pockets, with tomato wedges, onion slices, and
  Tzatziki, passing salt and additional freshly ground black pepper.
  Typed for you by Karen Mintzias