The word kebab comes from Arabic and means on a skewer. Use pork fillet (tenderloin) for these kebabs because it is lean and tender, and cooks very quickly. They are good served with rice, or stuffed into warmed pitta bread with some shredded lettuce leaves.
500g/ 1 1/4lb lean pork fillet (tenderloin)
8 large, thick spring onions (scallions), trimmed
120ml/4fl oz/1/2 cup barbecue sauce
1. Cut the pork into 2.5cm/1 in cubes. Cut the spring onions into 2.5cm/1 in long sticks.
2. Preheat the grill (broiler) to high. Oil the wire rack and spread out the pork cubes on it. Grill (broil) the pork until the juices drip, then dip the pieces in the barbecue sauce and put back the grill. Grill for 30 seconds on each side, repeating the dipping process twice more. Set aside and keep warm.
3. Gently grill (broil) the spring onions until soft and slightly brown outside. Do not dip in the barbecue sauce. Thread about four pieces of pork and three spring onion pieces on to each of eight bamboo skewers.
4. Arrange the skewers on a platter. Cut the lemon into wedges and squeeze a litter lemon juice over each skewer. Serve immediately, offering the remaining lemon wedges separately.
If you are cooking the pork on a barbecue, soak the skewers overnight in water. This prevents them burning. Keep the skewer handles away from the fire and turn them frequently.