Grilling The right Meat In The Right Day (tsiknopempti)

In Greece, we are approaching the beginning of the 40-day Lent in preparation for Easter, but before the fast begins, there are a few days when meat is eaten. One of these days is Tsiknopempti (Charred Thursday or Smoked Thursday). We drink and eat a lot of grilled meat, and because I drank a lot and forgot to post it, I will catch up now.
Well we didn't grilled that day so we did it on Sunday with @trumpman
It all starts with preparation and choosing the meat we want to grill. We decided on pork souvlaki , chicken souvlaki, mpifteki (burger), chicken breast fillet and a Beaf Tomahawk. After I bought the meat, I started marinating the tomahawk and the chicken breast fillet, the others were made by my butcher.

Before marinating the beef, I gently massaged it with kosher salt to break up the fat and draw out some of the juices so the marinade would hold better.

After 1 Hour

So everything was done and ready for the marinade.
For the marinade I used
Kosher salt, fresh black and white pepper
Oregano
Mustard powder
Onion powder
Garlic powder
And some Hungarian paprika powder

Massage and voila

After I finished the beef, I got my hands on the chicken

Marinate
Kosher salt
Black and white pepper
Turmeric
Mustard powder
Onion powder
Garlic powder
Hungarian paprika
Estragon

Both meats were rested in the fridge for 24H.

Grill Day

The first thing we do when grilling is to start the fire, because the coal takes time

In the meantime we are starting to drink Tsipouro

When the fire is ready the grilling begins

The One in the grill gets to eat first

Now I couldn't take pictures because I couldn't keep up with the pace at which the others were eating.

About Tsiknopempti.
https://en.wikipedia.org/wiki/Tsiknopempti