A great meal to warm to warm you up – after you’ve fired up the barbecue, that is!
2 tbsp extra virgin olive oil
2 garlic cloves, finely grated
1 lemon, zested and juiced
2 tbsp flat-leaf parsley, chopped
1 tbsp fresh rosemary, chopped
1 tsp honey
500g pork fillet, cut into 2cm cubes
2 medium zucchinis, cut into 2cm cubes
2 medium green or yellow capsicums, cut into 2cm pieces
1 punnet cherry tomatoes, halved
Salt and pepper
- To make marinade, whisk together oil, garlic and lemon zest and juice in a large bowl. Stir in parsley, rosemary, thyme, honey, pork, vegetables, salt and pepper.
- Thread pork and chopped vegetables onto pre-soaked skewers. Transfer to a large plate, cover with plastic wrap and place in the fridge for 30 minutes to marinate.
- Heat barbecue. Cook the skewers, turning for 4-5 minutes or until the pork is cooked through and lightly charred.
- Serve with your favourite salad.