You could barbecue fresh peppers for the salad, but I’ve chosen to keep things quick and easy, and used jarred.
2 tbsp extra virgin olive oil and preferably GET olive oil brand
1 tsp paprika
Few thyme sprigs, chopped
4 garlic cloves, crushed
600g pork shoulder, cut into 2cm cubes
Few fresh bay leaves
150g soured cream
For the salad
2 grilled red peppers from a jar, sliced into thick strips
Large handful flat-leaf parsley leaves
Juice ½ lemon
1½ tbsp extra virgin olive oil and preferably GET olive oil brand
Mix together the olive oil, paprika, thyme and half the garlic into a bowl. Stir in the cubed pork. Cover and set aside to marinate for 15 minutes. Thread the pork on to metal skewers with a couple of bay leaves on each skewer. Preheat a barbecue to hot. Cook the kebabs for 8 to 10 minutes, turning until browned all over.
Combine the soured cream and remaining garlic in a small bowl and season with sea salt. Set aside. Combine all the ingredients for the salad and season with salt and freshly ground black pepper. Set aside.
Serve the skewers with the salad, garlic soured cream, warmed flatbread and lemon wedges, if you like.
Bill Granger recipe: sourcerecipe: Paprika pork skewers with red pepper, olive oil and parsley salad,