Fox Valley Cooks: Greek grilling the shish kabob way

Shish kabobs

4 pounds lamb (or beef, chicken or pork tenderloin)

1/2 cup virgin olive oil, first press if possible

1/4 cup white wine

4 teaspoons salt

4 teaspoons dried oregano

Assorted vegetables (peppers, onions, tomatoes, asparagus)

One lemon

Sea salt to taste

Balsamic vinegar

Cut meat into 1-inch cubes. Cut peppers into strips and cut tomatoes into bite-sized pieces. Mix olive oil, wine salt and oregano in a large bowl. Add meat and vegetables. Toss to coat evenly with olive oil and wine mixture.

Allow to marinate for at least two hours or overnight in the refrigerator.

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