Kebabs with Flat Pitta

The cool cucumber and mint yoghurt offsets the warmth of the chilli and paprika. It is important to allow the meat to marinate for at least an hour beforehand. If you are cooking on a BBQ, use metal skewers. A little exotic, easy to make and bursting with flavour. Collar of Gold is ideal for marinades.

2 tbsp Collar of Gold
600g pork fillet, or, chicken/turkey breast cut into chunks
1 tsp smoked paprika powder
1 tsp dried oregano flakes
Pinch of dried chilli flakes
1 lemon

To Serve

4 pitta breads. 1 red onion, finely sliced
6cm piece cucumber. Halved lengthways and sliced
Handful fresh mint leaves. 1 small tub natural yogurt
8 bamboo skewers
(use metal skewers if cooking on a BBQ)

  1. Cut lemon in half. Squeeze one half into a bowl & cut the other into wedges.
  2. Put the Collar of Gold, paprika, oregano, chilli and lemon juice into a medium bowl and mix well. Add the meat chunks, toss well and place in the fridge to marinate.
  3. If using bamboo skewers, place them in water to soak to prevent burning under the grill.
  4. When you are ready, heat the grill or BBQ to high.
    Thread the meats onto the skewers and cook on the grill/BBQ, turning to avoid scorching until cooked.
  5. Warm the pittas and serve on plates with onion, cucumber and mint leaves. Place skewers on top with the yoghurt mix and a squeeze of lemon.