Souvla

Method

1. Cut 250 g of pork shoulder into large 4-5 cm chunks, keeping the fat and any bone attached — the fat is what bastes the meat over the long cook. Put the chunks in a bowl.
2. Season the pork with 1 tsp of coarse sea salt, 0.5 tsp of coarsely ground black pepper and 1 tsp of dried oregano, crushing the oregano between your palms as you add it. Squeeze over the juice of 0.5 lemon and add 2 tsp of olive oil. Rub everything into the meat with your hands, cover, and leave 1 hour at room temperature (or overnight in the fridge, brought back to room temperature before cooking).
3. Light a chimney of charcoal and let it burn down for 30-40 minutes until every coal is covered in white ash and there is no flame at all. Rake the coals into an even, shallow bed in the foukou or barbecue — souvla is cooked by steady radiant heat, never by fire.
4. Thread the chunks onto a long souvla skewer, pushing the point through the thickest part of each piece and packing them snugly against one another so the meat turns as one mass rather than spinning loose. Tighten the end clamp.