Thread the pork, chorizo slices and pear chunks alternately onto four skewers.
Heat the barbecue until the coals are glowing and there are no flames. Place the skewers on the barbecue. Dip the rosemary wand into olive oil and use to baste the skewers, sprinkling on seasoning as you turn. Cook until the pork is cooked through – 8-10 minutes.
Just before the end of cooking, drizzle over a little of the honey to caramelise. Warm the pitta breads on the grill and split them. Fill them with the contents of the skewers.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.