Greek pork kebabs (Souvlaki)

Use dips when you’re entertaining to create simple, yet impressive starters

• Preparation: 15 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 500g lean pork loin, cut into cubes
• 2tbsp olive oil
• Juice of 1 lemon
• 1tbsp dried oregano
• Salt and freshly ground black pepper
• 1 red pepper, deseeded and cut into chunks
• 1 large courgette, thickly sliced
• 200g tub tzatziki
• Salad, to serve
• You will need: bamboo skewers

What you do:

1. Place the pork in a non-metallic bowl. Add the oil, lemon juice, oregano and seasoning. Mix well, cover and leave to marinate for at least 20 minutes.
2. Whilst the pork is marinating, soak the bamboo skewers in water.
3. Thread the cubes of pork onto the skewers with the peppers and courgettes. Brush any remaining marinade over the vegetables.
4. Cook the kebabs under a hot grill for 15-20 minutes, turning occasionally until they are evenly browned and the pork is cooked through.
5. Serve the kebabs with the tzatziki and salad.

Handy cook's tip:

Use dips when you’re entertaining to create simple, yet impressive, starters. Simply spoon a selection of dips into individual pots and arrange on a plate with crudités like pepper, carrots, celery and cucumber, and serve with crusty bread. Or make bowls of thick vegetable or tomato soup look and taste special by topping them with a dollop of sour cream and chive dip. Finally, for an impressive canapé or starter, simply toast thick slices of baguette and allow to cool. Then top each with a spoonful of salsa dip, a small piece of mozzarella cheese, decorate with a coriander leave and serve within 10 mins of topping.

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