Mary Berry’s marinated harissa and yoghurt pork kebabs

This blend of spices and yoghurt results in kebabs that are full of flavour. Pork fillet is the most tender of cuts and only needs a short cooking time, so is perfect for kebabs. If you have new wooden skewers, soak them in water before using, then leave them to dry. This will prevent them from burning if you’re cooking on a barbecue.

mary berry simple comforts marinated harissa and yoghurt pork kebabs
Laura Edwards

SERVES 4 (2 skewers each)

PREPARE AHEAD Can be marinated up to a day ahead.

1 pork fillet, trimmed and sliced into 2cm (¾in) pieces
1 red pepper, diced into 2cm (¾in) pieces
olive oil, for drizzling
salt and freshly ground black pepper

FOR THE HARISSA MARINADE

bunch of coriander, chopped
juice of 1 small lemon and zest of ½
1 small garlic clove, crushed
100g (4oz) Greek yoghurt
1 tsp brown sugar
1 tbsp harissa paste
1 tbsp ground cumin

You will need 8 skewers, metal or wooden.

1. Measure all the marinade ingredients into a bowl and mix until combined. Add the pork cubes and stir them into the marinade, then season with salt and pepper and stir again. Cover and leave to marinate for 1 hour or overnight.

2. Preheat the grill or barbecue. Thread alternate pieces of pork and pepper on to the skewers, then season and drizzle with oil. If cooking under an indoor grill, place the skewers on a baking sheet lined with foil.

3. Grill the kebabs for about 15 minutes, turning them over halfway through, until brown and cooked. Serve on a platter, with some mixed salad leaves.

Now buy the book with £14 off

mary berry simple comforts recipes

Our recipes are from Simple Comforts by Mary Berry, which will be published on 17 September by BBC Books, price £26. to order a copy for £12 until 20 September go to whsmith.co.uk and enter the code YOUMARY at the checkout. Book number: 9781785945076. For terms and conditions, see whsmith.co.uk