Tender pork is skewered on fragrant rosemary sprigs and marinated in garlic and lemon for a delicious and different kabob.
Quick! Summer is coming to a close. I can see the difference in the light and tell that it’s already getting dark earlier at night.
Get on the grill while you still can. This is a favorite “wow” grilling recipe. It’s always a hit with whoever is having dinner. There’s nothing better than something that’s as easy as it is impressive. The leftovers make a great impromptu pasta dish.
If you have rosemary growing in your yard it’s even easier. If not, just make sure the package you buy has sturdy, woody pieces otherwise it will be difficult to skewer and flip them on the grill.
Here’s a little cheat sheet for you if you’re stuck in the same skewer rut. All of these come together in minutes. Perfect for weeknight or date night. Have you grilled bread? Halloumi? Scampi? You should! Now get out there and grill before it’s getting dark at 5:00pm!
Anything you’re grilling goes great with The Perfect Mojito.
- ¼ cup oil of your choice
- 1 lemon, zested and juiced
- 1 tablespoon garlic
- 2 pounds pork tenderloin, cut into ¾ inch cubes
- 8 - 6 inch lengths of rosemary
- salt and pepper
- Put oil, lemon zest and juice, garlic and pork in a gallon size ziplock bag, Let marinate in fridge for 30 minutes.
- Heat grill with all burners on high for 10 minutes.
- While grill heats, make the skewers. Starting with the thick end of the rosemary, slide pork cubes on. They should be full but not touching.
- Season with salt and pepper.
- Reduce heat to medium and grill each side for two minutes for a total of about 6-8 minutes depending on the size of your cubes and the heat of your grill.