Pork tenderloin, cubed and brushed with a tasty glaze of lemon, Rosemary, Oregano and Chilli, served on kebabs with red pepper and chorizo.
Pre-heat the grill to a medium-heat.
Thread the pork cubes, potatoes, peppers and chorizo onto the wooden skewers.
Combine the lemon juice, olive oil, Rosemary, Oregano and Crushed Chillies together in a bowl and brush over the kebabs.
Grill for 10-12 minutes, turning occasionally, or until the pork is cooked through.
To make the rocket salad combine all the ingredients together in a bowl and toss so all the leaves are coated with the olive oil. Season to taste.
Serve immediately with the kebabs.