I use a pork tenderloin and marinate it for a few hours but you could certainly marinate it all day in the fridge.
Add a couple of glugs of olive oil, the juice of half a lemon, 2 minced garlic cloves and a spoonful of dried oregano to the pork tenderloin. Turn it in the marinade and season with salt and pepper.
When you are ready to grill (yes, George again), cut into cubes and thread on skewers.
They don't take long to cook (about 15 minutes) so you might want to make the salad first. This is enough souvlaki for 4 servings but it's great for lunch the next day, warmed up in a pita with sauce and vegetables.
(NO NAME HEAVEN)
The salad dressing is simply a light oil (1 Tbsp) and red wine vinegar (2 Tbsp) and dried oregano (1 1/2 tsps). Mix together and this is enough for a salad for 2.
For the salad, chop up a tomato, slice half of an English cucumber, thinly slice some red onions and dice some red pepper. Add cubed feta cheese and black olives. Season with salt and pepper. Pour the dressing over and toss. You can add or subtract any vegetables you prefer.
Tasty and easy and makes great leftovers...