Chicken spiedies with a mayo marinade and post-cook vinaigrette

Cut about two pounds of chicken breast or thighs (here chicken tenders) into cubes.

Weigh the chicken in a bowl on a scale and add 1% of its weight in salt (9 g for 900 g); mix and dry brine in the fridge.

For the mayo marinade, mix 50 g mayo, four grated garlic cloves, about 20 cranks of black pepper, a spoonful of dried oregano and a little lemon zest.

For the vinaigrette, shake together 50 g olive oil, 25 g red wine vinegar, a spritz of lemon juice, about 20 cranks of black pepper, minced parsley, a sprinkle of oregano, a pinch of sugar, an optional pinch of MSG and salt to taste; keep in the fridge or on the counter.

Coat the chicken in the mayo marinade and thread onto skewers.

Sear the skewers on a ripping hot cast iron until browned and charred on one side, then flip and brown all sides.

Check with a thermometer that the chicken is at least around 160 before moving aside.

Drizzle the vinaigrette over the chicken and rub it in.

Drizzle leftover chicken juices on a hoagie roll, add lettuce, the chicken from a skewer and pickled onions.