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Greek Souvlaki with Homemade Pita Bread and Tzatziki

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Step 1 · 45 min

Heat 300ml water until warm, dissolve 42g coarse sea salt (7% of 600ml total), then add 300ml cold water. Add bay leaves, black peppercorns, 2 cloves garlic (peeled with peel), half a lemon (juice and peel), a tablespoon dried oregano, fresh parsley, fresh thyme, and honey. Stir until salt dissolves. Place Iberico pork skewers in the brine and let marinate for 45 minutes to 2 hours. The salt and acid penetrate the meat and hold moisture, making it juicy.

For this step · 4 servings

300 ml Water, warm water to dissolve salt, then add 300ml cold water for total 600ml
42 g Coarse sea salt, 7% brine solution (42g for 600ml total)
2 leaves Bay leaves
pinch Black peppercorns, to taste
2 cloves Garlic
½ Lemon, juice and peel
1 tbsp Dried oregano
handful Fresh parsley, fresh
sprig Fresh thyme, fresh
tbsp Honey, to balance sweet, salty, and sour