Australian pork is delicious anytime time, this pork rosemary and fennel skewers recipe is perfect for a leisurely BBQ. You can prepare the skewers up to 3 hours in advance and just leave them covered in the fridge until you’re ready to cook
pork rosemary and fennel skewers
- 2 large pork fillets trimmed and cut in 4cm chunks
- 2 medium red onions peeled and cut in eights
- 8 long stems of rosemary with sharpened ends – leaves removed except at the ends (or 6 soaked skewers and a handful of rosemary leaves)
- 1 tablespoon fennel seeds
- a few sprigs fresh thyme or a teaspoon of dried thyme
- 2 cloves garlic thinly sliced
- sea salt and freshly ground pepper
- 4 tablespoons olive oil
- 4 large very ripe tomatoes
- 2 small zucchini cut in 2
- 1 fennel bulb trimmed and cut in 6
- sea salt and freshly ground black pepper
- juice of 1 lemon
- 1 lemon cut in wedges
Heat a BBQ to medium hot. In a large bowl add the pork fillet pieces, fennel seeds, thyme, 3 tablespoons of olive oil, garlic and rosemary leaves, season well with salt and pepper. Mix all the ingredients using clean hands.
Thread first pork then a segment of onion then pork on either the rosemary stems (if you can get them) or soaked skewers until all the pieces have been used. BBQ turning regularly for about 8-9 minutes or until the pork is cooked though. Rest covered in a warm place for about 10 minutes before serving. While the pork is resting, cook the fennel, zucchini and tomatoes on the BBQ flat plate drizzled with olive oil until just starting to brown. Season with salt and pepper then serve with the pork skewers. Serves 4.
Just before serving dress the vegetables and skewers with lemon juice and serve with extra lemon wedges.
Tip: Place a sheet of baking paper on the flat grill and cook the vegetables on that to avoid transferring any burnt bits.