2 1/2 lbs. pork tenderloin, cut into 1 1/2 inch cubes
1 c. red wine
Juice of 2 lemons
2 tbsp. dried oregano leaves, crushed
1 tsp. dried thyme leaves, crushed
1 tsp. salt
1 tsp. pepper
1 tsp. monosodium glutamate
1 Bermuda onion
1 lg. green pepper
12 tomato wedges
1 lemon

1. Place meat cubes in baking dish, 13 1/2 x 9 x 2 inches. Mix wine, juice of 2 lemons, oregano leaves, thyme leaves, salt, pepper and monosodium glutamate; pour over meat in baking dish. Cover and refrigerate at least 12 hours.

2. About 2 hours before cooking, cut green pepper and remaining onion into 1 1/2 inch pieces. Alternate green pepper pieces, onion pieces, tomatoes and meat cubes on skewers. Place shish kabobs in marinade and refrigerate until cooking time (no longer than 6 hours), turning occasionally.

3. Broil shish kabobs 6 inches from heat about 20 minutes, turning several times. Squeeze the juice of the lemon over shish kabobs just before removing from broiler.

TIPS: Beef tenderloin or boneless lamb can be used in place of pork tenderloin.

Shish kabobs can be grilled 5 or 6 inches from medium coals about 45 minutes, turning often.