Fireplace meat is basically souvlaki, meat on a stick.
This meal always translates into a wrap for Idle Husband. A smear of tzatziki, a spoonful of greek salad, bits of torn fireplace meat, and ample chunks of feta, all wrapped up in a warm pita. If I'm craving a classic souvlaki wrap, I'll only supply feta and tzatziki, slices of tomato and purple onion, and french fries for wrapping up inside the pita (yes, french fries. You can't order anything in Greece without french fries tucked in). But generally, I like to eat everything a bit at a time using the pita as a scoop for tzatziki and greek salad or making stacks of tomato, cucumber, and meat on my fork. There's really no wrong way to eat it.
Fireplace Meat or Pork Souvlaki
1 pound (or a tad more) boneless pork, cubed (if there is any fat on it, don't remove it)*
2 teaspoons salt
De-skewer the meat and serve with tzatziki (you can buy it from Superstore or Hellas Foods but homemade is 100% better than either of those), greek salad (the traditional one is pretty straight forward and classic, but you could also try the green one), feta, and warm flatbread (this bread is usually called pitas, though pitas with pockets are not traditional. This is now my favourite flatbread recipe minus the basil).
*If you don't have boneless pork, this also makes chicken absolutely delicious. You don't have to use chunks of chicken breast (although those would be superb), I've marinated whole chicken parts with this recipe (4 legs/thighs, 4 wings), cooked without rotating/flipping, and that chicken dinner has turned out to be one of our most memorable chicken meals.
**I have a rotisserie toaster oven now, so I skewer my pork on the metal rod and let the rotisserie do all the turning. But if you don't have a rotisserie, don't fret. I used to skewer the meat on simple bamboo sticks (you can find them anywhere and they're very cheap for a bag of a billion skewers) and then rotate them about halfway through cooking.