Pork roasted on rosemary skewers
4 servings
30 minutes
Pork grilled on rosemary skewers is a gourmet dish of Mediterranean cuisine that combines aromatic herbs and tender meat. It is prepared on fresh rosemary branches that impart a rich, slightly piney aroma to the meat. The origins of this dish trace back to the grilling traditions of the Mediterranean, where fresh herbs play a key role. A marinade of olive oil, garlic, lemon zest, and herbs gives the meat incredible tenderness and a rich flavor with light citrus notes. Grilled over coals or under a broiler, the pork develops an appetizing crust while remaining juicy inside. This dish is perfect for summer picnics and evenings with friends, especially when paired with fresh vegetables and a glass of white wine.
1
First, we prepare the meat. We cut it into small pieces about 3-4 cm.
- Pork neck (collar): 500 g
2
Then we prepare the marinade: mix olive oil, garlic cloves crushed with the flat side of a knife, lemon zest, chopped herbs, lemon juice, salt and pepper, and dried herbs (optional).
- Olive oil: 3 tablespoons
- Garlic: 3 cloves
- Lemon zest: 1 piece
- Fresh herbs: 1 bunch
- Lemon juice: 2 tablespoons
- Oregano: to taste
- Coarse salt: to taste
- Freshly ground black pepper: to taste
3
Mix the marinade and meat, cover with plastic wrap, and let it marinate for at least a couple of hours. You can easily marinate it in advance and place it in the refrigerator.
- Pork neck (collar): 500 g
4
Skewer pieces of meat on rosemary branches. Grill either on prepared coals or under the oven grill, turning occasionally.
- Fresh rosemary: 20 stems
5
Depending on the frying method, it will take about 10 minutes.
