Name: Rosemary, Lemon & Garlic Mini Pork Skewers
Prep time: 30 mins prep
Cook time: 10 mins cook
Yield: 10 people
Cuisine: General

Scotch Fillet / Ribeye

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

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Thanks to Australian Pork for this tasty recipe!

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Ingredients

Scotch Fillet / Ribeye

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!

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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).

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Make the skewers

Soak 20 x 12cm bamboo skewers in water for 10 minutes. Thread pork onto the skewers.

Barbecue

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.

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