1 tablespoon of oregano
1 large onion, finely grate
1 tablespoon of olive oil
2 tablespoons of pomegranate syrup
2 teaspoons of salt
freshly ground black pepper
2 pounds of boneless lean pork, cut from the loin, cut into 1 1/2- to 2-inch cubes
2 medium tomatoes, quartered
8 scallions, trimmed, thoroughly washed and dried
1. In a large bowl, combine the oregano, grated onions, olive oil, pomegranate syrup, salt and few grindings of black pepper. Add the pork, stir thoroughly, and marinate at room temperature for 3 to 4 hours, turning the pork about in the marinade every hour or so to keep it well moistened.
2. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface.
3. Remove the pork from its marinade and string the cubes tightly on 4 skewers, pressing them firmly together. Broil 4 inches from the source of the heat for 15 to 20 minutes, turning the skewers frequently so that the pork browns well on all sides. Slide the pork off the skewers onto individual heated plates and garnish each serving with tomatoes and scallions. Serve the bowl of pomegranate syrup separately.