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What You Need:
(To Serve: 4)
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1 tablespoon oregano
1 large onion, finely grated
1 tablespoon olive oil
2 tablespoons pomegranate syrup
2 teaspoons salt
Freshly ground black pepper
2 pounds boneless lean pork, cut from the loin, cut into 1½ - to 2 - inch cubes
GARNISH
2 medium tomatoes, quartered
8 scallions, trimmed, thoroughly washed and dried
Pomegranate syrup
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Translate this recipe:
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| How To Cook: |
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1. In a large bowl, combine the oregano, grated onions, olive oil, pomegranate syrup, salt and a few grindings of black pepper.
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2. Add the pork, stir thoroughly, and marinate at room temperature for 3 to 4 hours, turning the pork about in the marinade every hour or so to keep it well moistened.
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3. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
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4. Remove the pork from its marinade and string the cubes tightly on 4 skewers, pressing them firmly together.
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5. Broil 4 inches from the source of the heat for 15or 20 minutes, turning the skewers frequently so that the pork browns well on all sides.
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6. Slide the pork off the skewers onto individual heated plates and garnish each serving with the tomatoes and scallions.
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7. Serve the bowl of pomegranate syrup separately.
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