In small bowl, combine olive oil with garlic, oregano and salt and pepper to taste. Remove 1/4 cup of mixture, reserving remainder for later use.

Place meat in medium bowl, add the 1/4 cup marinade and toss to coat. Cover with plastic wrap and refrigerate 1 hour.

Remove meat from refrigerator. Working with one skewer at a time, thread one piece of pepper onto it. Follow the pepper with onion, then a piece of meat and finally a tomato. Repeat two more times. Continue threading skewers in the same pattern until you have 12.

Place filled skewers in shallow, non-reactive pan large enough to hold them in a single layer. Pour on reserved marinade, turn skewers to coat with oil, cover tightly with plastic wrap and refrigerate for 8 hours or overnight.

When you're ready to cook, heat grill to high. Remove souvlaki from the refrigerator and, using your fingertips, carefully sweep excess marinade from souvlaki. Season with salt and pepper to taste. Place skewers on grill and cook, turning occasionally, for about 8 minutes, or until the meat is lightly charred and medium rare. Serves 6.

"New Greek Cuisine" by Jim Botsacos (Broadway)

From eatingwell.com. You'll need 4 10-inch skewers