THE MARINADE:

Mix well together and let set while preparing meat. 1/4 c. or more fresh lime juice 1/4 c. or less white wine or apple juice 1 tbsp. white vinegar 1 or 2 cloves garlic, chopped fine & crushed 1/2 tsp. coarse ground pepper 1 1/2 tsp. leaf type oregano 1/2 tsp. sugar, (optional) 1/2 tsp. MSG, (optional)

THE MEAT:

Pork, lamb, beef or any combination may be used. Cut into chunks 1 inch to 1 1/2 inch square.

In a large glass bowl, mix marinade and meat thoroughly. Let stand one hour (no more than three) mixing occasionally. Skewer the meat 4 to 5 chunks per stick. NOTE: If using wood skewers, soak them in water for an hour before using to keep them from burning. Grill over charcoal turning frequently and basting with marinade until brown. When done, baste with fresh lime juice and remove from heat. Serve with French fries, Greek salad and pita bread.