Courtesy of Chef Dava Parr

Make marinade the day before, as the meat must marinate overnight. Have skewers on hand. If using wood skewers, soak them in water for at least 2 hours before grilling.

1 1/2 pounds boneless pork or lamb shoulder,
cut into cubes
1/4 cup extra-virgin olive oil
3 tablespoons red-wine vinegar
2 tablespoons lemon juice
2 cloves garlic, minced
1 onion, finely chopped
1 tablespoon dried Greek oregano
2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh mint
Freshly cracked black pepper
Coarse-ground sea salt

Combine olive oil, vinegar, lemon juice, garlic, onion, oregano, parsley, mint and black pepper in a bowl and mix well. Add the meat and toss to coat. Cover and refrigerate overnight.

Preheat grill to medium-high. Thread meat evenly onto four skewers and season with salt and pepper. Grill skewers 4 to 5 minutes per side for medium doneness, or cook for about
6 to 7 minutes if you prefer well done.