Spiedies - Pork kebabs

By Terrance

These tangy pork kebabs are rubbed with garlic and dry herbs, and basted with a vinegar wash. A regional favorite of New York State's Southern Tier, their name derives from the Italian spiedino or spiedo ("skewer" and "spit").

Ingredients

• 1 1/2 lb. trimmed pork loin, cut into 1 1/4″ cubes
• 3/4 cup olive oil
• 1/4 cup white wine vinegar
• 5 tbsp. finely chopped mint
• 5 tbsp. finely chopped parsley
• 2 tbsp. finely chopped oregano
• 1 tsp. fresh lemon juice
• 1 bay leaf, finely crushed
• Kosher salt and freshly ground black pepper, to taste
• 1 1/2 tsp. crushed red chile flakes
• 2 10″-long Italian hoagie rolls, split, toasted, and halved
• Lemon wedges, for serving

Preparation

Step 1

INSTRUCTIONS
1. In a large bowl, toss together pork, 1/4 cup oil, vinegar, 2 tbsp. mint, 2 tbsp. parsley, the oregano, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill for at least 3 hours and up to overnight. Soak six 8″ wooden skewers in water for 30 minutes; drain and set aside. In a small bowl, whisk remaining oil, mint, and parsley together with chile flakes, and season with salt and pepper; set sauce aside.

2. Build a medium-hot fire in a charcoal grill or heat a gas grill to medium-high. (Alternatively, arrange an oven rack 4″ below the broiler element and set oven to broil.) Thread four or five pork cubes onto each skewer. Transfer to grill (or foil-lined baking sheet), and cook, turning once, until charred and cooked through, about 10 minutes.

3. Place skewers on rolls; drizzle with sauce and serve with lemon wedges.