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.

Serve with a bowl of the chopped tomatoes, a bowl of tzatziki (see recipe right), and some lightly grilled pitta bread to wrap it all up in.


THE WINE You could happily continue with the pink but most palates will enjoy a change of tempo, so switch to the elegant, perfumed, herby 1999 Yaldara Julian’s Single Vineyard Petit Verdot, underpinned by tannic spice and tailor-made for this dish. A crunchy, vibrant, plum-rich beaujolais (like the Kiwi wine, served cool) would be equally good, so try the 2001 Beaujolais-Villages, La Combe aux Jacques from Louis Jadot. If only a white wine will do, then opt for the 2002 Domaine de Millias Chardonnay-Grenache, Respect de la Nature, Vin de Pays d’Oc, an aromatic peach and apricot-stashed organic white that is also vegetarian and vegan-suitable.

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