Grilled meat on a spit

This culinary recipe resembles a barbecue recipe, the only difference is that the pieces of meat are larger. Of course, you can cook fried meat on a spit and in one big piece, but putting it in the oven is a problem. In the summer outdoors, it's great, but my recipe is designed for year-round use, so the meat should be cut into chunks larger than a barbecue. The size of the pieces is about 10 by 10 cm, but necessarily flat, so they need to be cut across the fibers.
I forgot to say, it's better to take pork not greasy. We cut the meat and put it in some kind of container in layers. Sprinkle each layer with fresh lemon juice, if not, then use table vinegar. Each layer also needs to be salted and sprinkled with seasonings and spices. After the procedures, we forget about the meat for 3 hours. During this time, it will be marinated and become food ready for frying. If you do not have a rotating skewer in the oven, then we use any skewer suitable in size. It is necessary to string the pieces of meat very tightly so that it seems that it is one big piece. Now carefully place it in a preheated oven and put a baking sheet under it, so as not to lose juice. We will water our meat with this juice, otherwise it will come out dry. Do not forget to turn the spit occasionally. The meat is fried for an hour and a half at a temperature of about 200 °.