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Ingredients
Method
- 400g pork shoulder, cut into 2.5cm cubes
- 1 tbsp olive oil
- ½ tbsp dried oregano
- 1 lemon, zest and juice
- 1 tsp hot paprika
- 2 red peppers, cut into chunks
- Flatbreads and dips, to serve
- Add the pork chunks to a large bowl with the lemon zest and juice, oil, oregano and paprika. Season well, toss together to combine, and leave to marinate for half an hour.
- Thread the pork and red pepper chunks onto four metal skewers, alternating as you go. Grill under a high heat, turning regularly for about 8-10 mins, or until the pork is browned and cooked through. Serve immediately with flatbreads, rosemary fries, dips and salad - perfect!
10 mins
4 serving
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