Pork Souvla

[Pyrolysis]

Got the souvla on the go tonight (Greek BBQ) and I've got pork in 2 different marinades. The darker one is sweet and sticky jack Daniels (from a bottle) and the lighter one is my own marinade : Cyprus oregano, olive oil, lemon juice, salt and a bit pepper. Almost ready now and I can't frickin wait haha!

[Pyrolysis]

Ready, off to get it in my belly

[mattley]

That just looked to me like massive great oversized pork shish.

So never having heard of such a thing I looked it up.

Way hay !! A massive great oversized pork shish, sign me up. Looks brilliant.

[Pyrolysis]

mattley said:

That just looked to me like massive great oversized pork shish.

So never having heard of such a thing I looked it up.

Way hay !! A massive great oversized pork shish, sign me up. Looks brilliant.

Haha, in a nutshell thats what it is i suppose! Souvla is what the locals call it. "when in rome!"

It was rather tasty, had some salad and a pitta with it. Proper stuffed now! The darker JD marinade was the best one, bit more moist than the other

[smack]

What cut of piggy did you use?

[Pyrolysis]

smack said:

What cut of piggy did you use?

Shoulder! Although I just asked the butcher for 2kg of pork souvla. A good quality meat but with some nice fatty bits to crisp up

[Jonny_]

Excellent!

I make the smaller "souvlaki" on my BBQ, same general idea only on several smaller rotating skewers and the meat is in smaller lumps. I usually use pork fillet and the same olive oil, oregano, lemon juice, salt and peppper marinade. Can't claim any credit, I shamelessly imitate the way a Cypriot mate cooks 'em

I also do veggie ones the same way with with mushrooms, sweet peppers, sliced corn on the cob and onion. Serve it all up with pitta bread, tzatziki and tahinosalata.

Bloody magic and not unhealthy either!