Food, Wine, Rock & Roll

Part food blog, part jam session

This is a perfect meal for the summer because it is light, healthy, and grilled (which is great when it’s too hot to turn on the oven).  It is simple to make but is full of flavor and incredibly filling.  The fresh vegetables used in this recipe add a crispness that never fails to satisfy.  I typically use pork loin as the protein in this dish but it could easily be switched out with chicken, lamb, or beef and be equally tasty.  It also makes great leftovers.  I serve this dish on warmed flat bread (which can done on the grill or in the oven), tzatziki, and hummus (recipes for both are posted separately).


  • 1 lemon, juiced
  • 1/4 cup olive oil
  • 1/4 cup soy sauce
  • 1 teaspoon dried oregano
  • 4 cloves garlic, crushed
  • 1 pound boneless pork tenderloin
  • 2 bell peppers, cut into 1 inch squares
  • 1 yellow onion, cut into 1 inch squares
  • 8 oz. mushrooms, halved (I use baby portobellas because they are larger than standard mushrooms)


In a large plastic or glass bowl, mix together the lemon juice, olive oil, soy sauce, oregano, and garlic.  Add pork, onions, bell peppers, and mushrooms; stir to coat.  Cover and refrigerate for 2 to 3 hours.

Preheat grill to medium high heat (about 350-400 degrees).  Slide pork, onions, bell peppers, and mushrooms onto skewers and place on skewers on grill.  Cook about 10 to 15 minutes total turning the skewers frequently.

Serve on pita or flat bread with tzatziki spooned on top.


This dish works well with both red & white wine, as long as they are mellow; I don’t like wines that overpower the delicious flavors of this dish.  Rene Barbier’s Mediterranean Red is an excellent compliment to the sweetness of the peppers, the bite of the garlic, and the mellowness of the pork and mushrooms.  I also really like Messina Hof’s (an awesome Texas vineyard located in Bryan) Muscat Canelli or Riesling.


This is a dish for mellow, yet slightly funky, music because of its combination of ease in preparation with slightly exotic flavors.  I think my all time favorite band to turn on and jam out to while making this meal is Portishead.  I’m particularly a massive fan of their live album, Roseland NYC Live in which they pair up with the string section of the New York Philharmonic orchestra.  I also really enjoy putting on just about any album ever released by Dave Matthews Band, especially if it is a live album.

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