• 1 pack fresh herbs for barbecues
• 2/3 cup plus 3 Tbs. creme fraiche
• salt and pepper
• 2 tsp. Lea & Perrins Garlic Sauce
• 1 lemon, juiced, zest reserved
• 2 Tbs. walnut oil
• 1 Tbs. white wine vinegar
• 1/4 cup plus 1 Tbs. natural yogurt
• 2 packs Pork & Pepper Kebabs
• 4 pita breads

Remove the bay leaves from the herbs pack and reserve. Finely chop the remaining herbs and discard any tough stalks. Place half of the herbs in a small bowl with the creme fraiche and seasoning. Mix well, cover and chill. Place the remaining herbs and bay leaves with the garlic sauce, lemon juice and zest, oil, vinegar and yogurt. Stir until smooth. Then add the pork kebabs and turn to coat. Cover kebabs and leave to marinade in the refrigerator for 8 hours or overnight. Remove the kebabs from the marinade and season. Cook for 14-18 minutes under a preheated moderate grill, basting and turning frequently. Serve with warmed and split pita bread and the herby creme fraiche.

Per serving: calories 484, fat 28.9g, 53% calories from fat, cholesterol 97mg, protein 17.2g, carbohydrates 39.7g, fiber 2.1g, sugar 4.5g, sodium 570mg, diet points 12.2.

Dietary Exchanges: Milk: 0.3, Vegetable: 0.0, Fruit: 0.2, Bread: 2.1, Lean meat: 0.0, Fat: 5.2, Sugar: 0.0, Very lean meat protein: 1.2

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The recommended wine is: Merlot.