These chunky meat kebabs with a sweet sticky glaze are perfect for a barbeque or al fresco supper served with warmed flatbreads and salad.
750g lean pork fillet, cubed
Juice of 1 lemon
2 tbsp olive oil
2 tsp dried oregano
1 garlic clove, crushed
2 large red peppers, deseeded and cubed
2 courgettes, sliced
2 red onions, peeled and cubed
6 tbsp maple syrup
4 tbsp tomato ketchup
1 tbsp mild mustard
1 Place the cubed pork in a non-metallic container and add the lemon juice, half the oil and the dried oregano and garlic. Toss to coat then cover and leave to marinate in the fridge for 3-4 hours or overnight.
2 Thread the pork, pepper, courgettes and red onion onto 8 long metal skewers. Cook on a preheated barbeque or under a hot grill for 10-15 minutes, turning frequently, until the pork is cooked through and the vegetables are lightly charred.
3 Meanwhile, mix the remaining oil, maple syrup, ketchup and mustard together and brush all over the kebabs for the last 2-3 minutes of cooking time, until glazed and sticky. Serve immediately.
Marinating the meat in lemon juice and oil will make it extra tender. Add some chopped chilli for a spicy touch or add 2 tbsp light soy sauce, if liked.