John Berry’s receipe Day 6

Corn and Pork Skewers (Serves 4)

3 ears fresh supersweet corn husked

12 oz pork tenderloin or boneless, cooked chicken breasts

2 small zucchini

2 small sweet red bell peppers

1/4 cup olive oil

2 tbsp lemon juice

4 tsp oregano

2 tsp chopped garlic

1 tsp salt

1/2 tsp ground black pepper


Preheat grill or broiler.  With a large, sharp knife, cut corn in 2-inch pieces and the pork, zucchini and bell peppers in 1-inch pieces.  In a large bowl, combine oil, lemon juice, oregano, garlic, salt and pepper.  Add pork and vegetables; toss to coat.  Let stand for 10 minutes at room temperature.  On eight (10-12 inch), metal skewers, loosely thread pork and vegetables.  Grill or broil, turning occasionally, until meat is cooked through, 8 to 10 minutes.  If desired, serve with salad greens.  Pork and vegetables can also be cooked "unskewered" on a grill rack or broiler pan, for 8 to 10 minutes, turning often.