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1
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.
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2
Cut the pork into 1-inch cubes( or a little larger if desired).
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3
Place the pork in a single layer in a glass 13x9-inch pan.
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4
Slice the onion and seperate into rings.
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5
Place onion over top of meat.
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6
Pour the marinade over meat.
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7
Cover, and refrigerate for 4-24 hours (the longer, the better!).
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8
Drain marinade, or save to baste meat while cooking (see note below).
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9
Thread meat on metal skewers; grill or broil in oven (4-5 inches) from heat until pork is cooked.
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10
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.
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11
Serve hot on a bed of lemon rice (recipe below).
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12
For lemon rice: grate at least 2 tablespoons lemon peel (or more for a stronger lemon taste); set aside.
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13
Squeeze out juice from lemon, and combine with butter, rice and broth (salt and pepper to taste).
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14
Bring to a boil, reduce heat and simmer, cover and simmer (without peeking!) for 20-30 minutes, or until the liquid is absorbed.
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15
Remove from heat, and stir in lemon peel.
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16
Serve hot with cooked meat.
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17
DELICIOUS!
