Jamie Oliver takes to the great outdoors with wonderfully fresh al fresco fare
Wrap the pancetta slices around 8 of the pieces of focaccia. Starting with the root half of each chilli, build the kebabs by threading the ingredients onto the skewers.
Be as creative as you like, although ideally each kebab will have the same quantities of fish, focaccia, onion, chillies and lemon wedges. Brush the kebabs with a little olive oil.
Heat the barbecue to a high heat, then grill the kebabs until the fish is cooked through (around 8-10 minutes, depending on your barbecue).
Keep moving them around to avoid burning. The fish may need to spend 10 minutes in an oven heated to 180°C/gas 4 to ensure it’s cooked through after the pancetta becomes crisp. Squeeze the lemon juice over and serve.