Pork skewers with chimichurri and grilled potatoes

Ingredients

• 1 pork fillet (500gm), trimmed, cut into 5mm-thick slices
• 3 Desiree potatoes (120gm each), scrubbed, cut into 5mm-thick slices
• Lemon wedges and mesclun leaves, to serve
• Chimichurri
• 1/3 cup each finely chopped flat-leaf parsley and coriander leaves, plus extra coriander leaves to serve
• 1/4 cup finely chopped oregano leaves
• 1 garlic clove, crushed
• 80 ml (1/3 cup) extra-virgin olive oil,
• plus extra for drizzling
• 1/2 tsp sweet paprika
• 1/2 tsp each ground roasted cumin and coriander seeds
• Juice of 1 1/2 lemons

Instructions

1. 1

   1: For chimichurri, combine ingredients in a bowl and season to taste. Combine pork with one-quarter of the chimichurri in a large bowl; season to taste and set aside until required.

2. 2

   2: Preheat a lightly greased barbecue or char-grill pan over high heat. Divide pork into 4 portions; thread onto four 25cm metal or bamboo skewers (see cooking tip). Cook, turning occasionally, until lightly charred and cooked (6-8 minutes). Set aside to rest (10 minutes).

3. 3

   3: Meanwhile, place potato in a bowl, drizzle with oil, season to taste and toss to coat. Cook, turning frequently, until lightly charred and tender (5 minutes).

4. 4

   4: Serve skewers scattered with extra coriander, with char-grilled potatoes, mesclun leaves, lemon wedges and remaining chimichurri on the side.