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Rosemary, Lemon & Garlic Mini Pork Skewers

SERVES: 10 • TOTAL TIME: 40 MINUTES + MARINATING TIME

Ingredients:

  • 1 kg pork fillet (pork medallions), cut into 2cm cubes

  • ¼ cup olive oil + olive oil spray

  • 2 tablespoons finely chopped fresh rosemary leaves

  • 5 garlic cloves, finely chopped

  • ⅓ cup lemon juice

  • ½ teaspoon sea salt flakes and ground black pepper


To Serve:

  • 250g tub tzatziki

  • Lemon wedges and rosemary sprigs

Directions:

  1. 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).

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

  3. 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.

  4. Serve skewers with tzatziki, lemon wedges and rosemary sprigs.

This recipe is courtesy of Australian Pork.


Download recipe here:


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