To prepare the kebabs: Mix all the spices, garlic, olive oil and lemon juice in a medium bowl. Cut the pork steak in half lengthways. Then cut each half into 3cm cubes and place them in the bowl with the spices. Mix well then place the bowl in the fridge for as long as possible. Overnight would be perfect but a couple of hours would also work.
To cook the kebabs: When you are ready to cook the kebabs remove the marinated pork from the fridge and place on metal skewers alternating with pieces of yellow pepper and separated pieces of red onion. For even cooking, the meat, peppers and onions should be just touching on the skewers and not crowded together. Heat the BBQ or a large grill pan. Season the kebabs then cook them for 5-6 minutes turning frequently.
To make the yogurt dip: mix all the ingredients together, taste and season.
To serve: When the kebabs are cooked remove them from the heat and allow them to rest for a couple of minutes before serving with the lemon wedges and the yogurt dip.
To make a warm potato salad, cook some baby potatoes for 12-15 minutes. Drain and place in a serving bowl. Mix together 1 tablespoon of Dijon mustard, zest and juice of half a lemon, 2 tablespoons olive oil and a handful of chopped parsley. Mix through the potatoes, taste and season.
