If using wooden skewers, soak them in water to stop them burning. Place all of the kebab ingredients into a bowl, mix together, cover with clingfilm and refrigerate for at least 2 hours, or overnight if you have time.
To make the tzatziki, crush the fennel seeds, garlic and sea salt in a pestle and mortar. Transfer to a bowl, add the remaining ingredients, mix and refrigerate, allowing the flavours to infuse.
- 50g rice
- 2 small garlic cloves
- 2 bird’s eye chillies, seeds in, roughly chopped
- 2 lime leaves, julienned
- Juice of 2 limes
- 1 tsp palm sugar
- 2 tsp fish sauce
- 2 tbsp coriander, chopped
Preheat a barbecue or griddle pan on a high heat. Skewer the pork, leaving little gaps between the pieces so the meat cooks more evenly. Cook the skewers over a high heat for about 8 to 10 minutes, turning occasionally until nicely charred and cooked all the way through, then set aside to rest. Grill the pitta breads for a minute on both sides.
To make the dip, heat a dry frying pan and toast the uncooked rice until golden all over. Grind to a coarse powder in a pestle and mortar. Add the garlic and bash to a paste. Add the chillies and lime leaves then bash again. Finally add the lime juice, palm sugar and fish sauce, stir and taste. Stir in the coriander.
Toss the squid in oil and skewer them. Throw them on the hottest part of the barbecue. Grill for about 2 minutes, depending on the size of the squid you have.