Take one pork fillet (500g) and cut in half lengthways. Cut each piece into cubes (2-3 cm) and pop into a bowl.
Put a pinch of saffron into a cup with 2 tablespoons of boiling water and allow to infuse while you prepare the other spices.
Grind half a teaspoon each of coriander seeds, cumin seeds and fennel seeds. Add 3-4 cloves of garlic, a ripped up bay leaf and half a teaspoon of salt and mush them all up together. Add a dessertspoon of olive oil and a dessertspoon of red or white wine vinegar and mix. It doesn’t need to be a smooth paste.
Pour the spice mix and the saffron-infused water over the pork, mix it together and leave it covered in the fridge for a minimum of two hours.
Thread the meat onto metal skewers and finish each one with a green chilli. Cook on a hot barbecue until well charred and cooked through on each side.