Adapted from George Stanchev ( Gogo)
2 lbs pork tenderloin, trimmed
1 tbs olive oil
1 tbs Vegeta, MSG free
1 large onion
2 red peppers
1 tbs Chubritza or fresh thyme
salt and black pepper to taste
Fire the grill. Cut the meat to two-inch chunks. It is important to have large pieces, so the meat does not dry. Season with salt, Vegeta, pepper and chubritza or thyme and coat with oil.
Chop the onion and the peppers to the same size. Skewer the meat and the vegetables alternating them.
Grill on strong, hot charcoal (gas grill will do) on the four sides until you have nice burn marks.
As simple as that.
You can make lamb or beef kebabs. In this case it is better to marinate the meat a few hours ahead of time to tenderize. I prefer dry marinade – salt, black pepper, herbs of your choice.
Here is a trick from my father-in-law, Jivko Darakchiev -wrap the hot kebabs in walnut leaves for five minutes and serve. It give the meat a faint but intoxicating flavor. Serves 6.