I have Sammy's recipe, as close as it comes.

Dice pork shoulder into 1" cubes.

In a 5 gal plastic pail put 1/2 a pail of pork cubes, 5 onions diced coarse, handful of coarse ground pepper, 3 of coarse sea salt, 10 cloves of garlic diced coarse, cover almost with oil, 3 bottles of flat cheap beer, greek oregeno, a couple of handfuls of rosemary. Make sure it's covered and kept cold, leave for 3 or 4 days. Skewer and cook over high heat turning once in a while.

I've seen 3 different Greek friends of mine make this and it's almost the same, slight variations in seasoning. Some use powdered garlic and onion.

In truth they say that the souvlaki made at home is cut smaller and is usually lamb.

Sammy sells the bulk of his stuff at bar closing to university students. A friend who worked there told me 800 to 1000 a night on Friday and Saturday, per location (3) downtown. 50% to the underground cash economy.

I can't eat that unless I bring it home and cut it up. My mouth won't open more than 3/4 of an inch so big burgers, and rolled up pita are out. I even eat a sausage on a bun at an angle, or with the knife and fork.

My kids still say I have a big mouth.

John Conley
Musica est vita