Ingredients

1/4 cup (50ml) lemon juice

2 tbsp (25ml) olive oil

2 garlic cloves, chopped

1 tsp (5ml)dried oregano leaves

1/2 tsp (2ml) each salt and black pepper

2 bay leaves

3/4 lb (375gms) lamb or pork tenderloin

1 small zucchini

1 cup (250ml) grape tomatoes

Tzatziki or crumbled feta cheese

Preparation

  1. In a medium bowl, whisk lemon juice with oil, garlic, oregano, salt and pepper. Add bay leaves. Cut meat into 1 inch (2.5 cm) chunks. Add to lemon juice mixture. Stir to evenly coat. Cover and refrigerate at least 4 hours, but preferably overnight.

  2. Lightly oil grill and preheat barbeque to medium-high. Slice zucchini into bit-size chunks. Place in a bowl along with grape tomatoes. Drizzle with a little olive oil and sprinkle with salt and pepper. Stir.

  3. Thread meat onto skewers randomly with zucchini and tomatoes. Place on grill and barbeque, turning occasionally for 8 to 10 minutes.

  4. Serve with tzatziki as a dipping sauce sprinkled with feta.