Fragrant Pork Mince Kebabs With Green Chilli Yoghurt

Soak your skewers in cold water to prevent them from burning

Add your white long grain rice to a pot with a lid with a knob of butter and 225ml [300ml] [450ml] cold water and bring to the boil over a high heat, once boiling, reduce the heat to very low and cook, covered, for 12-15 min or until all the water has absorbed and the rice is cooked

Once done, remove from the heat and set aside (lid on) to steam until serving

While the rice is cooking, cut your red onion[s] into thin wedges

Chop your tomato[es] into wedges

Top, tail and slice your courgette[s] into discs on the diagonal

Add your green chilli[es](can't handle the heat? Go easy!), garlic and parsley to a food processor with your white wine vinegar and a generous drizzle of olive oil and a pinch of salt and blitz – this is your green chilli sauce

Heat the grill to high

Combine your mince with half the green chilli sauce and a generous pinch of salt – this is your mince kebab mixture

Divide the mince kebab mixture into 2 per person and shape into long sausage shapes onto each skewer – these are your mince skewers

Add the skewers to one side of a baking tray (use tin foil to avoid mess!)

Press the mince skewers to flatten it slightly

Tip: Cooking for 3 or more? Do this in batches!

Add the tomato wedges, courgette discs and sliced onion to the other side of the baking tray[s]

Sprinkle over your ground coriander and season with a generous pinch of salt and a crack of black pepper

Put the tray[s] under the grill for 8-10 min or until the mince is cooked through (no pink meat!) and the veg has softened – these are your fragrant mince kebabs & roasted veg

Meanwhile, add the remaining green chilli sauce to your natural yoghurt

Stir once or twice to swirl the green chilli sauce through the yoghurt – this is your green chilli yoghurt