Quick & Easy

Pork fillet and pancetta kebabs

Pork fillet and pancetta kebabs



1.Remove leaves from bottom two-thirds of each rosemary stalk; reserve 2 tablespoons leaves, chop finely. Sharpen trimmed ends of stalks to a point.
2.Wrap each piece of pork in one slice of pancetta; thread with capsicum, alternately, onto stalks. Brush kebabs with combined chopped rosemary, oil and garlic.
3.Cook kebabs on heated oiled grill plate (or grill or grill pan), brushing frequently with rosemary mixture, until cooked.

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