• Save to your scrapbook
  • Save to your scrapbook

    Half-time peri peri sizzle sticks

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Half-time peri peri sizzle sticks

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

    Serves: 4


    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.

    Your recipe note

    Edit your recipe note

    Cook’s tip

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


    Average user rating

    3 stars