Getting something quick and tasty to eat on the BBQ served with a simple salad can make you feel like you’re on holiday and who doesn’t want that? I love these spiced pork fillet skewers because they are not only very easy to make but also taste just delicious with a simple Greek salad on the side, or served on a pitta bread wrap drizzled with yoghurt and tahini sauce. If the weather is too terrible to BBQ you can just pan fry the pork and serve it in the wrap anyway. Happy Bank Holiday!
- 1 500g pork fillet, trimmed of sinew
- 1 fresh bay leaf, finely chopped
- 3 sprigs of fresh oregano, finely chopped
- 1 teaspoon each of fennel, cumin and coriander seeds, roughly ground
- 1 teaspoon of sweet Spanish paprika
- 2 teaspoons of Ras-el Hanout Moroccan spice mix
- 1 dessertspoon of red wine vinegar
- 1 dessertspoon of light olive oil
- To serve: Pitta bread wraps, Greek yoghurt mixed with tahini and lemon juice, Pimenton
To make…
- First, make the marinade by mixing all the ingredients together in a large bowl.
- Prepare the pork by cutting the fillet lengthways and then into 3cm cubes.
- Add the pork into the marinade and mix thoroughly. Leave in the fridge for a couple of hours at least so that the marinade flavours the pork.
- Thread the pork pieces onto BBQ skewers. I use flat metal ones but if you use wooden ones just remember to soak them in water first so they don’t burn.
- These are best cooked over charcoal but you can just grill or pan fry them if the weather isn’t nice enough for a BBQ. Grill on very high heat i.e. white-hot coals for just a few minutes each side so they char on the outside and stay moist on the inside. Season with salt and pepper and a squeeze of lemon.
- To make the wraps, dress the pitta bread with a little salad of your choice (I like thinly sliced red onion, grated carrots and red cabbage tossed in a little lemon juice and salt), top with the pork pieces and drizzle with Greek yoghurt mixed with tahini and powder with some Spanish Pimenton.
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