X
Welcome.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
Thank you! You have been added to our newsletter
Oops! Something went wrong while submitting the form.
Do you need help with the 'what's for dinner' dilemma? Join our Recipe Club for inspiration and cooking tips direct to your inbox!
%20occasion.png){kind=small}
These fresh and tangy skewers are the perfect addition to your sharing platter!
¼ cup olive oil + olive oil spray
2 Tbsp finely chopped fresh rosemary leaves
5 garlic cloves, finely chopped
1/3 cup lemon juice
½ tsp sea salt flakes and ground black pepper
250g tub tzatziki, to serve
Lemon wedges and rosemary sprigs, to serve
Thanks to Australian Pork for this tasty recipe!
¼ cup olive oil + olive oil spray
2 Tbsp finely chopped fresh rosemary leaves
5 garlic cloves, finely chopped
1/3 cup lemon juice
½ tsp sea salt flakes and ground black pepper
250g tub tzatziki, to serve
Lemon wedges and rosemary sprigs, to serve
Thanks to Australian Pork for this tasty recipe!
To make the marinade, combine oil, rosemary, garlic, lemon juice and salt in a medium ceramic dish. Season with pepper. Stir until well combined. Add pork and toss to coat. Cover and refrigerate, stirring once or twice, for 2 hours (or longer if time permits).
Soak 20 x 12cm bamboo skewers in water for 10 minutes. Thread pork onto the skewers.
Preheat a barbecue or char-grill pan on medium-high heat. Spray the skewers with oil. Barbecue or char-grill pork (in batches if necessary), turning occasionally and basting with the remaining marinade, for 10 minutes or until pork is cooked to your liking.
Serve skewers with tzatziki, lemon wedges and rosemary sprigs.
These fresh and tangy skewers are the perfect addition to your sharing platter!
1 kg pork scotch fillet, trimmed and cut into 2cm cubes
¼ cup olive oil + olive oil spray
2 Tbsp finely chopped fresh rosemary leaves
5 garlic cloves, finely chopped
1/3 cup lemon juice
½ tsp sea salt flakes and ground black pepper
250g tub tzatziki, to serve
Lemon wedges and rosemary sprigs, to serve
Thanks to Australian Pork for this tasty recipe!
To make the marinade, combine oil, rosemary, garlic, lemon juice and salt in a medium ceramic dish. Season with pepper. Stir until well combined. Add pork and toss to coat. Cover and refrigerate, stirring once or twice, for 2 hours (or longer if time permits).
Soak 20 x 12cm bamboo skewers in water for 10 minutes. Thread pork onto the skewers.
Preheat a barbecue or char-grill pan on medium-high heat. Spray the skewers with oil. Barbecue or char-grill pork (in batches if necessary), turning occasionally and basting with the remaining marinade, for 10 minutes or until pork is cooked to your liking.
Serve skewers with tzatziki, lemon wedges and rosemary sprigs.
Stay in the loop
With our consumer newsletter
© Copyright 2020 New Zealand Pork
.png)
