Greek-Style Marinated Pork With Lemon Rice

READY IN: 5hrs 20mins




  • 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.