Marinated harissa & yoghurt pork kebabs

This blend of spices and yoghurt results in kebabs that are full of flavour. Pork fillet is the most tender of cuts and only needs a short cooking time, so is perfect for kebabs.If you have new wooden skewers, soak them in water before using, then leave them to dry. This will prevent them from burning if you’re cooking on a barbecue.  

Serves 4 (2 skewers each)

Prepare ahead Can be marinated up to a day ahead.

1 pork fillet, trimmed and sliced into 2cm (¾in) pieces

1 red pepper, diced into 2cm (¾in) pieces

olive oil, for drizzling

salt and freshly ground

black pepper

For the harissa marinade

bunch of coriander, chopped

juice of 1 small lemon and

zest of ½

1 small garlic clove, crushed

100g (4oz) Greek yoghurt

1 tsp brown sugar

1 tbsp harissa paste

1 tbsp ground cumin

•  You will need 8 skewers, metal or wooden.

•  Measure all the marinade ingredients into a bowl and mix until combined. Add the pork cubes and stir them into the marinade, then season with salt and pepper and stir again. Cover and leave to marinate for 1 hour or overnight.

•  Preheat the grill or barbecue. Thread alternate pieces of pork and pepper on to the skewers, then season and drizzle with oil. If cooking under an indoor grill, place the skewers on a baking sheet lined with foil.

•  Grill the kebabs for about 15 minutes, turning them over halfway through, until brown and cooked. Serve on a platter, with some mixed salad leaves.