Fillet skewers with yoghurt dip

Fillet skewers with yoghurt dip
600-900 g pork fillet
3-5 spring onions
3 peppers (e.g. red and yellow)
12 fresh bay leaves
4-5 tsbp. oil
White pepper
450 g whole milk yoghurt
Zest and juice of ½ an untreated lemon
A few drops of tabasco
12 skewers
Wash the fillet, pat dry and cut into thick slices. Then clean and wash the spring onions and cut into coarse pieces. Clean and wash the peppers and dice. Thread the meat, pieces of spring onion, pepper and bay leaves onto skewers. Mix the oil and pepper and brush the skewers with the mixture. Grill for 10-12 minutes on the pre-heated electric barbecue grill, turning frequently. Finally, season to taste with salt and pepper.