Kalamaki or Kalamaki….Celebrating a Naional Holiday

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Like a deer in the headlights or a snake under the alluring spell of the charmer, I experience the same loss of control when introduced to the captivating smell of grilled pork over a charcoal fire. I find it fascinating how certain sensory inputs can have drastic and sudden Pavlovian actions associated with them (for example, drooling and cravings.) With that reality in mind, the real question as summer is; Which kalamaki to partake of first?  At this point you are saying to yourself what is a kalamaki and why should I actually care? You see the word “kalamaki” in Greek can mean either a straw….or a bamboo skewer with tasty chunks of grilled meat (pork or chicken) on it. So the question to ask is, shall I celebrate Canada Day with another frappe, or shall I opt for the mouthwatering chunks of pork on a stick? Well with summer officially more than a week in, today I think I will indulge in both. Happy Canada Day!

What you need:

  • One large frappe…recipe here
  • bamboo skewers
  • 1 monster charcoal fire (worthy of a Canada Day celebration) or your Weber will work in a pinch.
  • chunks of pork loin cut into bite sized cubes
  • lemons (lots of them)
  • oregano
  • salt (enough to cure a whole pig!)

How it’s done:

  • Using large amounts of lighter fluid, get your charcoal fire past the forest fire stage and settled into a nice bed of coals.
  • Take the pork and thread each piece onto the skewers until you have what we would call a kebab.
  • Sprinkle generous amounts of oregano and salt onto the meat, stopping only when you feel your arteries might collapse. 
  • Cut a few lemons, squeezing the juice over the meat, giving them a nice acidic bath. Let them bathe for a few minutes while you prepare the grill.
  • Take a cut lemon and literally clean the grill with it, making sure that all of the metal grates have been rubbed with the lemon.
  • Place the grill over the flames, place the meat on the grill and let the grilling begin.
  • As the meat cooks, liberally apply more lemon. At this point you will be surrounded by the intoxicating aroma of charcoal, roasting meat, and vaporized lemon.
  • Cook until done, serving with a wedge of lemon, a slab of nice bread and of course a frappe containing the other kalamaki!

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