Pork skewers with chargrilled potato

Combine 150g lean pork fillet (chopped) with 1 tsp each of olive oil, lemon juice, fresh thyme (chopped) and fresh oregano (chopped). Chill for 30 minutes. Thread pork, 50g button mushrooms and ¼ red capsicum (chopped) onto 3 wooden skewers (soaked in water). Sprinkle with a pinch of sumac. Preheat a chargrill. Lightly spray 1 medium (170g) potato (thinly sliced) with oil. Cook until golden. Cook skewers until cooked through. Serve skewers with potato, steamed broccoli and lemon wedges.