You are sitting outside a Greek taverna catching the last rays of a glorious day, a handsome waiter brings you paprika-spiced pork and lemon skewers. Summer holiday memories are never far away when you make this scrummy meal - and remember, some like it hot.
Serves 4
Takes 50 minutes to make, plus marinating
Per serving:
246kcals
8.7g fat (2.2g saturated)
29g protein
14.4g carbs
10.1g sugar
0.3g salt
1. Finely grate the zest from 1 lemon and squeeze the juice. Put both into a bowl with the pork, garlic, oregano, ground spices and yogurt. Mix well, cover and set aside to marinate for at least 20 minutes (or up to 2 hours if you have the time).
2. Preheat the grill to hot. Cut each of the remaining lemons into 8 wedges. Thread 4 pieces of pork, 2 wedges of lemon, 2 bay leaves and 2 chillies alternately on each skewer. Arrange on a large foil-lined grill tray and grill for 15 minutes, turning, until the pork is cooked through and lightly charred.
3. Meanwhile, preheat the oven to 180C/fan160C/ gas 4, and heat a large griddle pan until smoking. Brush the onions and tomatoes with the oil and season well. Chargrill the onions for 5 minutes, turn them over and cook for a further 2 minutes.
4. Transfer to a baking dish and keep hot in the oven while you cook the tomatoes. Add the tomatoes to the griddle pan and chargrill for 2-3 minutes, without turning.
5. Pile the tomatoes onto serving plates with the onions and sprinkle over some balsamic vinegar and flatleaf parsley. Arrange the spiced pork skewers on top to serve.
© delicious. magazine
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