Chimichurri pork kebabs

These lean pork kebabs, marinated in a punchy Argentinian-style sauce, are a lower fat variety of the take-away versions. Delicious grilled on skewers. Serves 4.

INGREDIENTS

5 garlic cloves, finely chopped

6 tablespoons chopped fresh flat-leaf parsley

4 tablespoons red wine vinegar

3 tablespoons extra virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon ground cumin

1/2 teaspoon paprika

Bottled hot-pepper sauce

500g pork fillet, fat trimmed and cut into 2cm slices

2 orange-fleshed sweet potatoes

1 corn cob

METHOD

1) Put the garlic, parsley, red wine vinegar, oil, oregano, cumin and paprika in a bowl, adding hot pepper sauce to taste. Add the pork and stir around to coat, then set aside for 20 minutes.

2) Meanwhile, bring a large pan of lightly salted water to the boil. Add the sweet potatoes and boil for 8-10 minutes until just beginning to soften then drain and set aside to cool.

3) Add the corn cob to the water and boil for 5 minutes until tender. Drain and set aside.

4) When the vegetables have cooled, peel off the potato skins, then cut the potatoes into 3cm thick wedges. Cut the sweetcorn cob into 8 x 2 cm thick slices. Preheat the grill.

5) Thread the slices of pork, potato wedges and corn onto four long or eight shorter metal skewers and brush on the marinade mixture.

6) Grill, turning frequently and basting with any remaining marinade, for about 15 minutes until the pork is cooked through. Serve immediately.