2 ~pounds pork tenderloin, cut into 3/4-inch cubes~

3/4 ~cup cider vinegar~

3/4 ~cup olive oil~

4 ~tablespoons lemon juice~

1 ~tablespoon Worcestershire sauce~

1 ~tablespoon dried oregano~

1 ~tablespoon dried thyme~

2 ~cloves garlic, minced~

2 ~teaspoons black pepper, ground~

1 ~teaspoon salt~

1/2 ~teaspoon cayenne pepper~

6 ~thick slices Italian bread~

Mix together all ingredients except bread and pork. Reserve 1/2 cup marinade and refrigerate. Place rest of marinade with pork in self-sealing bag and refrigerate 4 to 24 hours. Remove pork cubes from marinade; thread pork onto skewers (if using bambo skewers, soak in water for 30 minutes to prevent burning). Grill over hot coals, basting with reserved marinade for 4 to 5 minutes. Turn and grill another 4 minutes. Discard any remaining marinade. Serve by pulling meat off skewer onto Italian bread.

Yield: 6 servings

First Published July 1, 2003, 10:42 a.m.