Pork fillet and pancetta kebabs

  • 30 mins cooking
  • Serves 4
  • Print


Pork fillet and pancetta kebabs
  • 8 x 15cm stalks fresh rosemary
  • 625 gram pork fillet, cut into 2cm pieces
  • 8 slice pancetta (120g), halved
  • 1 large red capsicum (bell pepper) (350g), cut into 24 pieces
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed


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.

More From Women's Weekly Food