marinate cubed pork in red wine, garlic, olive oil, black pepper and crushed coriander seeds. Try to marinade it overnight to let the flavours soak in. Use a nice tender cut of pork if you're going to grill this as it's quite quick cooking.

Take the pork out of the marinade but don't throw it away.

Thread the pork onto metal skewers interspersed with large chunks of onion and sweet yellow pepper. The chunks have to be large or they will cook too quickly.

Grill over charcoal or under a grill/broiler brushing every couple of minutes with the marinade until the pork is firm to the touch.

You can then put the marinade into a pan and reduce to a slightly ticker consistency to make a pouring sauce.

Serve with rice and hot pitta bread.

For chicken, use white wine, garlic, olive oil, lemon juice, oregano and chopped fresh parsley (flat leaf).

Cook the same as the pork, but intersperse on the skewers with whole mushrooms or baby onions.

Have fun!!