Plan ahead, the meat has to marinade for 4-24 hours, best when left 24 hours --- this is best made on the grill but can be broiled in the oven.
- 1⁄2 cup olive oil
- 1⁄2 cup fresh lemon juice
- 1⁄4 cup grape juice
- 1⁄4 cup red wine vinegar
- 6 minced garlic cloves
- salt and pepper
- 2 lbs boneless pork loin
- 1 onion, sliced
- 2 teaspoons dried Italian seasoning
- 1⁄2 teaspoon dried basil
- 2 bay leaves, crumpled (optional but good to add)
- 2 tablespoons butter
- 1 1⁄2 cups rice
- 3 cups good quality chicken broth
- 1 lemon
- salt and pepper
- Prepare the marinade by combining the olive oil, lemon juice, grape juice, vinegar, garlic, salt, pepper (to taste), Italian seasoning, basil and crumbled bay leaves.
- Cut the pork into 1-inch cubes( or a little larger if desired).
- Place the pork in a single layer in a glass 13x9-inch pan.
- Slice the onion and seperate into rings.
- Place onion over top of meat.
- Pour the marinade over meat.
- Cover, and refrigerate for 4-24 hours (the longer, the better!).
- Drain marinade, or save to baste meat while cooking (see note below).
- Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
- Note: if marinade is to be used to baste meat when cooking, heat the marinade to a boil for 3 minutes, and use to baste the meat frequently while cooking.
- Serve hot on a bed of lemon rice (recipe below).
- For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
- Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
- Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
- Remove from heat, and stir in lemon peel.
- Serve hot with cooked meat.