Pop the skewers in a bowl of water to soak (this helps stop them catching and burning when you’re grilling the kebabs).

Peel and grate or crush the garlic. Finely grate the zest from the lemon. Juice it. Mix the garlic, lemon zest and juice together in a bowl. Spoon half out into a separate bowl for the dressing and set aside.

Add 1 tsp dried oregano to the rest of the marinade. Pick the thyme leaves off their stems then add the leaves to the marinade (if the stems are very soft, you can finely chop them with the leaves still on). Season with a pinch of salt and pepper.

Add the pork strips to the lemon and oregano marinade and turn to coat. Pop to one side to marinate while you prepare the salad.

While the pork marinates, tip the bulgar wheat into a heatproof bowl. Fill and boil your kettle, then pour 150ml boiling water into the bowl. Cover the bowl with a plate and set aside to soak for 15 mins. The bulgar will absorb the water and become tender.

Dice the mini cucumber and pop into a large bowl. Peel and finely chop the red onion. Add to the bowl. Slice the base off the lettuce, then separate the leaves, Either tear them into the bowl with the chopped veg, or finely slice them.

Whisk the reserved garlic, lemon zest and juice with 1 tbsp olive oil and some salt and pepper to make a dressing. Set aside.

Heat your grill to high. Line a grill pan or baking tray with foil. Halve the pepper, scoop out the seeds and white pith and chop into large chunks. Thread the pork strips and pepper chunks onto the skewers. Lay them on the foil-lined tray, arranging any extra pepper or pork strips around the skewers. Grill for 8-10 mins, turning occasionally, till the pork is charred and cooked through.

When the bulgar has soaked for 15 mins and there is no water in the bowl, add it to the veg with the dressing and toss to mix. Serve the pork kebabs straight away with the bulgar salad.