Souvlaki - Another tenderloin ricipe

really hits home Les, spent many childhood summers in Greece, was raised on the finest souvlaki you could imagine.
I like your your recipe but I'll use the traditional leg of lamb instead of pork, that's the key to real Greek souvlaki, also maybe add some fresh cracked pepper to the marinade and don't skimp on the oil, use evoo if possible for a little kick and have some tzatziki for dipping.

oh man...

I hear what you’re saying. I have been cooking this recipe for about 6 months now. I actually cooked it tonight for my daughter coming over. I posted this recipe because of the recent frenzy for tenderloin.

I have spent a lot of time in Cyprus, Crete and Rhodes in recent years and agree that lamb is the default meat. I’ll add some black pepper next time. Instead of tzatziki I use a very non-authentic Indian dip. It has yoghurt, mint, tomato and chilli. It goes well.

My daughter is away with a couple of skewers and some pitta for her lunch at work tomorrow.