It's official: pork and fruit love each other. Justin Chapple marries the two by skewering cubes of pork tenderloin with fresh pineapple chunks. He also makes a quick soy sauce glaze to brush over the skewers.
Ali Clarke makes a yogurt and paprika marinade for chicken skewers and uses yogurt again in easy flatbreads, and everything can be made in a big batch and frozen for later.
Small chunks of lamb are soaked in a cumin marinade, then threaded on wooden skewers and grilled until tender and smoky. A dusting of spice at the end adds a fragrant finish and a final layer of flavor.