If using bamboo sticks instead of metal skewers, soak them in cold water
for an hour before barbecuing to prevent them burning on the grill. Lamb is also
delicious done in this manner. Serve with lightly grilled pitta bread, so that everyone can wrap their meat and salad
into a roll and eat in their hands.
Ingredients
Feeds
6. Takes 45 mins plus
marinating.
1kg pork fillet (loin
or leg)
1 onion 100ml olive
oil
100ml dry white wine
2tbsp lemon juice
1tsp dried oregano
2 garlic cloves,
smashed
4 bay leaves
Sea salt
Freshly ground black
pepper
2 tomatoes
1tbsp extra-virgin
olive oil
1 sweet red pepper
1 sweet green pepper
1 lemon, quartered
Pitta bread for serving
Cut the meat into 3cm cubes. Peel the onion and cut
into quarters, then cut each quarter in half. Combine the onion with the meat in
a large bowl.
Add the olive oil, wine, lemon juice, oregano, garlic, bay
leaves, salt and pepper. Toss lightly to coat the meat and leave to marinate
overnight or for a few hours.
Cut the tomatoes in half and squeeze out
and discard the seeds and juice. Finely chop the tomatoes and mix with extravirgin olive oil, salt and pepper.
Cut the
peppers into 2cm squares, discarding core and seeds.
Thread the cubed
meat, onion and peppers on to bamboo or metal skewers, allowing two skewers per
person.
Cook over glowing charcoal (or under a hot
grill, if inside) for ten to 15 minutes, depending on heat, turning once and
basting occasionally with the marinade.
Arrange skewers on a
serving platter with lemon wedges, drizzle with a little extra olive oil and
lemon juice, and scatter with a little extra dried oregano.