Pork Skewers with Chimichurri and Grilled Potatoes

These lightly charred pork skewers are perfect for entertaining and dressed with a herbaceous chimichurri to boot.

• 1 pork fillet (500gm), trimmed, cut into 5mm-thick slices
• 3 Desiree potatoes (120gm each), scrubbed, cut into 5mm-thick slices
• Lemon wedges and mesclun leaves, to serve

• 1/3 cup each finely chopped flat-leaf parsley and coriander leaves, plus extra coriander leaves to serve
• ¼ cup finely chopped oregano leaves
• 1 garlic clove, crushed
• 80 ml (⅓ cup) extra-virgin olive oil,
• plus extra for drizzling
• ½ tsp sweet paprika
• ½ tsp each ground roasted cumin and coriander seeds
• Juice of 1½ lemons