Mediterranean Skewers

• 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

1. 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.
2. 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.
3. After meat has cooked five minutes, place skewered vegetables on grill, turning occasionally also.
4. Serve both atop packaged saffron rice.

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Taken from www.epicurious.com/recipes/member/views/mediterranean-skewers-1206994 (may not work)