BBQ Pork & Pineapple Teriyaki Kebabs

Put the cardamom seeds into a mortar and pestle and crush. Empty into a large freezer bag and add the pork. In a jug mix together the Teriyaki marinade, lime juice and zest, honey and chilli oil and pour into the freezer bag. Seal the bag and then massage from the outside to ensure the pork is coated in the marinade. Leave for up to 2 hours to marinate. Thread the pork, pineapple and green pepper onto skewers, alternating until everything is used up. Preheat the BBQ or grill and cook for 10-15 minutes until cooked and starting to char. Serve immediately with lime wedges on the side.

The secret to good kebabs is making sure the meat and vegetables are cut to similar size cubes or pieces, so they cook at the same time.

Preparation time: 2h 30 mins
Per portion: 2357 kJ / 563 kcal