Soak 8 wooden skewers in cold water for 20 minutes.

Cut the pork fillet into 24 pieces.

Seed the green pepper and cut it into 16 pieces.

Cut the red onion into 16 pieces.

In a bowl, toss the pork and green pepper in 4 tbsp of the Peri Peri sauce.

Thread alternating pieces of the pork, pepper, and onion onto the skewers.

Cover and chill for 45 minutes.

Preheat the grill to high.

Lay the skewers on a grill rack and cook for 10 minutes, turning occasionally until the pork is nicely browned and completely cooked through.

Meanwhile, mix the yogurt and coriander with 1 tablespoon water to make the dressing.

Warm the flatbreads for 1-2 minutes.

Fold 2 skewers into each flatbread, along with some tomatoes and salad.

Drizzle with the remaining tablespoon of Peri Peri sauce and spoon over the yogurt dressing to serve.