Name: Pork fillet and pancetta kebabs
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 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

Ingredients

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

Method

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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