Pork skewer

Cut the pork into evenly sized cubes, about 2–3 cm, and thread them with a little space between each piece. Grill over medium-high heat, turning often, until the centre reaches 75 °C; avoid leaving lean pieces over direct heat once they are cooked.

Give the pork at least 30 minutes in the fridge; a few hours lets the flavour develop further. If the marinade contains lemon juice or vinegar, avoid leaving the meat in it overnight, as the surface can turn soft.

They work well with rice, flatbreads or grilled vegetables such as peppers, onions and courgettes. For a familiar barbecue-style meal, serve them with a crisp salad and a yoghurt-and-herb sauce.

Refrigerate cooked skewers in a covered container within two hours of cooking, and eat them within three to four days. Reheat until steaming hot throughout; remove the meat from wooden or metal skewers first.

Check the thickest piece with a food thermometer: the centre should reach 75 °C. The outside can brown before the middle is cooked, so colour alone is not a reliable check.

The names overlap: both can mean pieces of pork cooked on a skewer, and the seasoning and accompaniments often distinguish them more than the name. In the listed examples, pork kebabs have 16 g of protein per 100 g, compared with 16 g for a pork skewer.