Pork Skewers Grilled on Rosemary Sticks
Main Dishes • Mediterranean
Description
To prevent the rosemary branches from burning too much (they will still char a bit), soak them in water before threading the meat on. You can also add bacon to the meat. Lamb meat can be used as well, of course.
Ingredients
- Garlic 3 cloves
- Olive Oil 3 spoons
- Pork Neck 20 oz
- Meyer Lemon Juice 2 spoons
- Citrus Zest Mix 1 piece
- Herbs 1 bunch
- Oregano to taste
- Coarse Salt to taste
- Ground Black Pepper to taste
- Fresh Rose Hips 20 stalks
Step-by-Step Guide
Step 1
First, let's prepare the meat. Cut it into small pieces, about 3–4 cm in size.
Step 2
Next, we'll prepare the marinade: combine olive oil, garlic cloves crushed with the flat side of a knife, lemon zest, chopped herbs, lemon juice, salt, pepper, and dried herbs (optional).
Step 3
Combine the marinade with the meat and cover it with plastic wrap, allowing it to marinate for at least a couple of hours. You can also marinate it in advance by placing it in the refrigerator.
Step 4
Skewer pieces of meat onto rosemary sprigs. Grill them either over prepared coals or under the broiler in the oven, turning occasionally.
Step 5
Depending on the frying method, it will take about 10 minutes.
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