looks really good. i love pork souvlaki. and it needs to be a little fatty.
one trick that i've mentioned before is to save lamb fat from leg o lamb or from frenching racks and use it to flavour cubes of pork and beef by marinating them together before making souvlaki. the fat in the beef and pork seems to pick up just enough of that lambey goodness to give it a deeper taste.
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.