1 tbsp olive oil
2 tsp lemon juice
2 tsp chopped fresh thyme leaves
1 tsp dried oregano
400g pork loin steaks, fat trimmed, cut into 2cm pieces
200g button mushrooms
1 large red capsicum, cut into 2cm pieces
1 tsp sumac (optional)
500g potatoes, thinly sliced
1 bunch broccolini, halved
1 lemon, cut into wedges
Combine oil, juice, thyme and oregano in a shallow glass or ceramic dish. Add pork, mushrooms and capsicum and toss to coat. Cover and refrigerate for 10 minutes.
Thread pork, mushrooms and capsicum onto 12 bamboo skewers (see tip). Sprinkle with sumac (if using).
Preheat a chargrill or barbecue over medium-high heat. Lightly spray potatoes with oil and cook for 5 minutes each side or until tender and golden. Cook skewers, turning, for 10 minutes or until cooked through.
Meanwhile, boil, steam or microwave broccolini until just tender. Drain. Serve skewers with chargrilled potato, broccolini and lemon wedges.
Tip: Soak wooden skewers in cold water for 10 minutes before using to stop them from burning during cooking.