Whisk together 2 tablespoons lemon juice, 1 tablespoon extra virgin olive oil, 1 large clove garlic, minced, l/2 tsp. dried oregano, l/2 teaspoon salt, and l/4 teaspoon pepper.
Trim and cut l.5 pounds pork tenderloin into 1 inch cubes.
Shred one cup of cucumber.
Squeeze out moisture.
Thread pork onto metal skewers, and brush with remaining marinade. Place on greased grill over medium high heat.
Close lid and grill, turning halfway through, until juices run clear when pork is pierced and just a hint of pink remains inside, about 12 minutes.
Remove from skewers. Serve with 2 plum tomatoes, sliced (I used cherry tomatoes sliced in half because that is what I had on hand), sliced red onion, 1 cup shredded romaine lettuce and greek-style pocketless pitas.
This meal was quick and easy and even my husband enjoyed it!