Giant Primitive Souvlaki – Epic Foodporn




  • 2kg pork neck
  • 3-4 tbsp. almazan souvlaki mix, lemon juice, 1-2 cups of kefir (fermented milk drink)
  • onion, zucchini, handful of cherry tomatoes
  • water, yeast, brown sugar, flour, salt
  • AlmazanKitchen original cookware and utensils (optional)

Remember that genius tool from the last steak video? It’s time to modify and use it again! Do not waste your space and time for a lot of small souvlakis, make a GIANT one with crispypig tail bread at the same time! We marinated fresh pork neck in awesome almazan souvlaki spice mix, some lemon juice and 2 cups of kefir – in that way meat becomes soo juicy and soft. What is kefir you will ask? Kefir or kephir is a fermented milk drink that was originally invented in Caucasus Mountains. Of course, what a meat dish without some veggies? Improvise!


  1. Mix one 1 tbsp. of yeast along with water, 1 tbsp. brown sugar, 1 hand of flour and ½ tsp. of salt. Knead well, form a ball and leave to rest.
  2. Slice onion and zucchini into round slices.
  3. Slice 2kg of pork neck into major pieces, marinate it using 3-4 tbsp. of almazan souvlaki mix, lemon juice and 1-2 cups of kefir. (Better to marinate it for a day in a cold place, but few hours will do the job too)
  4. Make giant skewer, and skewer up slice of meat, slice of zucchini, slice of onion, cherry tomato, repeat until there’s no more place.
  5. Attenuate and flatten out the dough, roll it up onto the second giant skewer. (Check the video for more visual instructions)
  6. Place both skewers onto primitive cooking tool and grill for 10-15 min (365 F/185 C)
  7. Serve it together. Enjoy!
  8. Bon Almazan!

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  1. Piotr

    What is in your souvlaki mix? Cannot find anywhere.

  2. Matthew Brill

    Need recipe or web address for your souvlaki mix please.

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