• Went Greek last night with simple Kontosouvli kebabs.

    Marinated pork shoulder chunks in EVOO, a dash of red wine, half an onion, plenty of garlic, one small chili and paprika

    Grilled over searing hot charcoal on the 'Fooseball' Cyprus grill and served with a simple Greek salad and some stocked couscous.

  • Looks good there Muppet. How does the shoulder come out cooked fast, did the marinade have something to tenderise the meat in it or didn't it need it?


    Cheers, Wayne

    It's fine if you hit your desired IT, When you cut the cubes up its best to avoid any sinues
    It has fat content and that helps. I've thought of using pork belly but $6pkg vs $18pkg it would want to be a whole lot better.

    Just as mentioned above for the marinate, it's not my recipe and exact amounts were never given so I just huck it :)

    Overnight marinate is the go.

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