Pigeon Cottage Kitchen

If we’re going to bother to put the BBQ on, we like to put a few vegetables on the coals as well as meat. These marinated pork souvlaki are really easy to make and go well with a rice or cous cous stirred through with fresh mint and parsley, BBQ aubergine and courgettes with spicy red relish and tzatziki on the side. This serves four but it’s so easy to scale up with more veg and rice. Add a few sausages if you fancy more meat.

• Serves 4
• 1 large pork tenderloin fillet
• Marinade: 1 tsp each of dried cumin, coriander and salt, 1/2 tsp ground white pepper, 1/2 tsp dried oregano
• 1 tbsp light olive or rapeseed oil
• 1 large aubergine, 2 courgettes
• Red relish: 3 skinned and finely chopped ripe tomatoes, 75ml extra-virgin olive oil, 1 chopped red roasted piquillo pepper,  1 finely chopped shallot, 1 finely chopped red chilli, 1 tablespoon of harissa paste, 2 tsp chilli flakes, 1 tsp ground cumin,  juice and zest of a lemon, 1 tbsp chopped fresh coriander, a pinch of sea salt. Place all the ingredients in a small bowl and mix thoroughly. Serve at room temperature. 
• Tzatziki: 1/2 tub of Greek-style thick natural yoghurt, 1/4 cucumber, 6 fresh mint leaves, a pinch of salt, I tsp cider vinegar

To make…

• Trim the pork fillet of any sinew. Cut it lengthways into two or three pieces depending on how thick it is. Cut each strip into cubes about as big as your thumb – you should have enough for at least 24 cubes. Put them into a bowl with the dry marinade and coat them thoroughly. Cover and leave to infuse for a few hours. When you’re ready to cook them, coat them in a tablespoon of light vegetable oil and thread them onto metal skewers – about 6 cubes per skewer. These take about 10 minutes to cook on a very hot BBQ grill. Turn them once or twice and brush with extra oil to get a nice char on the outside.
• Make the red relish and tzatziki by simply mixing the ingredients together in the list above and set aside.
• Cut the aubergine into thick rounds and the courgette into thumb-sized chunks, toss them in a little rapeseed or olive oil and cook directly on the BBQ grill for about 10 min utes until softened and golden.
• Serve the skewers and roast vegetables on a big platter with the relish and tzatziki in little bowls so everyone can help themselves. Enjoy!

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