This is the way I do souvlaki or shish kebab - and I mean the sandwich with pita bread you can find on nearly every street corner in Greece, not just the skewered meat. This is the best! Prep time does not include marinating time. OAMC instructions provided.
This is my recipe that I came up with after my DH bought some chayote. I used Emerils, Sun-dried tomato chicken and pork smoked sausage. You could use any kind, it was delicuous with the sausage I used.
This delicious pork and bean mixture can also be used for tostados, enchiladas, tacos, etc. Can be made ahead and frozen. This would also work well in a slow-cooker or crock pot. This is from the Jr. League cookbook, "California Heritage Continues". Good for OAMC!