- 1½ lb. trimmed pork loin, cut into 1¼″ cubes
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 5 tbsp. finely chopped mint
- 5 tbsp. finely chopped parsley
- 2 tbsp. finely chopped oregano
- 1 tsp. fresh lemon juice
- 1 bay leaf, finely crushed
- Kosher salt and freshly ground black pepper, to taste
- 1½ tsp. crushed red chile flakes
- 2 10″-long Italian hoagie rolls, split, toasted, and halved
- Lemon wedges, for serving
- In a large bowl, toss together pork, ¼ cup oil, vinegar, half of the fresh herbs, lemon juice, bay leaf, and salt and pepper; cover with plastic wrap and chill overnight. In a small bowl, whisk remaining oil, and herbs with chile flakes, and season with salt and pepper; set sauce aside.
- Place oven rack about 4″ below broiler, and set to high. Thread four or five pork cubes onto metal skewers, and place on foil-lined baking sheet. Cook, turning once, until charred and cooked through, about 10 minutes.
- Place skewers on rolls; drizzle with sauce and serve with lemon wedges.
Adapted from a recipe by Saveur.