Sponsored: BBQ meat platter
Serves: 4
Prep time: 35 minsTotal time: 
Sponsored
Recipe photograph by Clare Miller
Sponsored: BBQ meat platter
Looking for something different to serve up this summer? Try this sharing feast
Serves: 4
Prep time: 35 minsTotal time: 
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Ingredients
- 300g Greek-style natural yogurt
- 2 tbsp sweet chilli sauce
- 1 garlic clove, crushed
- 1 tbsp lemon juice
- ½ tsp lemon zest
- 2 tsp thyme leaves
- 1 large red onion, cut into 4 thick rounds
- 1 tbsp olive oil
- 250g asparagus spears, trimmed
- 1 x 135g pack Padron cooking peppers
- 1 x 440g pack Chinese-style Pork Loin Steaks
- 1 x 348g pack British Pork & Pepper Kebabs
To serve
- warmed flatbreads
- new potato salad
Step by step
- Divide the yogurt between 2 small serving bowls. Stir the chilli sauce and garlic into 1 bowl, and the lemon zest, juice and thyme leaves into the other. Cover and set aside.
- Preheat a gas barbecue or light a coal barbecue and leave until the coals turn white.
- Thread the onion slices onto wooden skewers (soak the skewers in water for 1 hour before using) and brush with some of the oil. Toss the asparagus and peppers in the rest of the oil and season all the vegetables with freshly ground black pepper.
- Cook the loin steaks and kebabs on the hot barbecue according to pack instructions. Cook the onion skewers, asparagus spears and peppers around the edge of the hot barbecue, turning occasionally until tender and lightly charred. Alternatively, cook the steaks and kebabs under a preheated grill and the vegetables on a hot cast-iron griddle pan.
- Arrange the cooked steaks, kebabs and vegetables on a large platter with the yogurt dips. Serve with warmed flatbreads and a new potato salad.
