Souvlaki

Ingredient

4 lb {1816 g}

pork loin or deboned deskinned chicken thighs

1816 g 3900 Calories

total(!215 Calories/100g !)

or 8

chicken legs

{0 g} or 2

whole chickens

{6 g} 2

head Chinese garlic

{1 g} Or 1/2

head good garlic

4 TBL 1/4 cup {54 g}

olive oil

2 tsp {12 g}

salt

4 TBL 1/4 cup {18 g}

oregano

2 tsp {2.9 g}

thyme

2 tsp {2.4 g}

rosemary

Add salt,oil and garlic to blender, pulse until chopped, but still see individual pieces.

Reserve 1 Tb. for use in Tzatziki Add herbs, dilute with 1 T or more of water if necessary.

Trim excess fat on outside of loin.

Slice pork loin into 1" thick slices/steaks, pound to 1/2 inch or less on both sides.

Reform loin to 1" thick,and cut into 1" cubes.

Add to meat and marinate for 12+ hours. Freeze in plastic bags, packed flat for easy defrosting.

Skewer meat and cook over medium-high heat until done.

Double Skewer meat (to allow easy flipping) and suspend in foil lined broiler tray. Broil 500F/260C for 8 minutes each side on level 2.

Note	2019-08-14 pork shoulder brine - 1/4 cup salt to 8 cups water for at 12-24 hours. Omit salt from marinade recipe when using pork shoulder. If shoulder is cut into souvlaki pieces first, only brine for 1-2 hours.