Pork and rosemary kebabs by Allegra McEvedy

Pork and rosemary kebabs by Allegra McEvedy

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Pork and rosemary kebabs

Pork and rosemary kebabs

This dish isn't the healthiest you'll ever eat, but it may be one of the yummiest!

Preparation time:  30 minutes, plus 1 hour marinating

Cooking time:  20 minutes

Serves: 4


4 long, woody stems of rosemary (about 30 cm/12 inches each)
2 RSPCA Assured pork tenderloins, each weighing around 400g/13oz (trimmed weight)
A big splash of Fairtrade extra virgin olive oil
4 cloves of garlic, finely chopped
250g/8oz lard
1 ciabatta about 275g/9oz
Salt and Fairtrade pepper


Strip the leaves from the rosemary stems, leaving just a bushy tip on each one, and finely chop the leaves.

Cut the tenderloins into slices about 3cm thick (to make about 16 pieces) and marinate in the extra virgin olive oil, half the garlic and half the chopped rosemary, for about an hour or so.

Once the meat has had as much marinating time as you can afford it,  preheat the oven to 200°C/fan 180°C/gas  6.

Heat the lard in a small pan and gently fry the rest of the garlic and rosemary leaves with a good seasoning of salt. Season the tenderloin pieces, too.

Cut the ciabatta into chunks, about the same as the pieces of pork- you’ll need 20 pieces.

Dip the pieces of bread into the melted fat, pressing each one down so that they really soak it up, and thread the bread and meat alternately on to the rosemary sticks: 5 bread pieces and 4 pork pieces per stick, each one starting and finishing with a piece of bread.

Line them all up on a baking tray, spoon over any leftover fat and put into the oven for 12-15 minutes.

Leave to rest for a couple of minutes, then carefully lift the sticks on to a suitably gorgeous serving dish and pour over any juices.

Serve with wedges of lemon and a plain tomato salad (no dressing or seasoning – there’s enough going on already!).


As an alternative to good old fashioned lard, you can use melted piggy fat from lardo or fatty pancetta (though if you manage to find lardo then you’ll need to start with around 400g/13oz and roughly dice it before melting). Or you could go for a combination of pork fat and EVOO.

Recipe credit:  Bought, borrowed & stolen: recipes & knives from a travelling chef, by Allegra McEvedy

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