Cook under a preheated grill for 4 minutes each side. Photo / Thinkstock
• 1 tsp each: cumin seeds, coriander seeds, chilli paste
• 1/2 cup low-fat yoghurt
• Salt and pepper to taste
• 400g lean pork steaks
• 1 green capsicum
• Olive oil spray
1. Lightly toast cumin and coriander seeds in a frying pan. Combine with chilli paste and yoghurt. Season.
2. Cut pork in 2.5cm cubes and add to yoghurt mixture. Marinate for 5 minutes.
3. Meanwhile, halve and seed capsicum. Cut in 2-5cm squares. Lightly spray with oil. Thread alternately on to skewers with pork.
4. Cook under a preheated grill for 4 minutes each side, turning frequently, until browned and cooked. Great served with rice and a salad.
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