Half-time peri peri sizzle sticks


500g essential Waitrose British Pork Fillet, cut into 24 pieces
1 green pepper, seeded and cut into 16 pieces
5 tbsp Heinz Peri Peri Sauce
1 large red onion, cut into 16 pieces
4 tbsp low-fat natural yogurt
2 tbsp chopped fresh coriander

To serve:

4 flatbreads or plain wraps
4 tomatoes, sliced
130g bag essential Waitrose Sweet Salad


1. Soak 8 wooden skewers in cold water for 20 minutes. In a bowl, toss the pork and green pepper in 4 tbsp of the Peri Peri sauce. Thread alternating pieces of the pork, pepper and onion onto the skewers, cover and chill for 45 minutes.

2. Preheat the grill to high. Lay the skewers on a grill rack and cook for 10 minutes, turning occasionally until the pork is nicely browned and completely cooked through.

3. Meanwhile, mix the yogurt and coriander with 1 tablespoon water.

4. Remove the skewers from the grill then warm the flatbreads for 1–2 minutes. Fold 2 skewers into each flatbread, along with some tomatoes and salad. Drizzle with the remaining tablespoon of Peri Peri sauce and spoon over the yogurt dressing to serve.

Cook’s tip

Mix it up by using your favourite vegetables on the skewers – try chunks of courgette, aubergine or baby plum tomatoes.

  • Preparation time: 20 minutes plus marinating
  • Cooking time: 10 minutes
  • Total time: 30 minutes, plus marinating 30 minutes

Serves: 4

Nutritional Info

Typical values per serving:

Energy 2,084kj/494kcals
Fat 13g
Saturated Fat 3.8g
Carbohydrate 46.6g
Sugars 11.5g
Salt 1.5g

4.7g fibre 47.7g

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3 stars

Average user rating Based on 1 rating

This recipe was first published in Tue Jun 17 08:52:20 BST 2014.