Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        boneless pork -- lamb, beef
                        -- venison -- or chicken
                        -- (cut into 1.5" cubes)
   1 1/2  cups          extra virgin olive oil
     1/2  cup           hot garlic oil
   1      tablespoon    oregano
   3      cloves        garlic -- crushed
   1      large   spri  fresh mint
   1      tablespoon    rosemary leaves
   2      teaspoons     salt
   1      teaspoon      fresh cracked pepper
   1      cup           red wine vinegar
   1      thick         sliced fresh Italian bread

Preparation:

Combine olive oil, garlic oil, oregano, garlic, mint, rosemary, salt, pepper and red wine vinegar in a 1 gallon zip-lock bag. Mix well. Add meat, mixing well to coat meat evenly. Refrigerate 24 hours. Place 4-5 pieces of marinated meat on a soaked wood or metal skewer, grill over a hot grill, basting often with marinade, until done. Serve hot spiedes on fresh Italian bread. If desired, drizzle FRESH, unused marinade, on meat after it is in bread.