Grilled Rosemary And Chilli Pork Skewers | Donna Hay

Ingredients

• 8 long thick sprigs rosemary
• 2 cloves garlic, crushed
• 1 teaspoon finely grated lemon rind
• ½ teaspoon fennel seeds
• 1 teaspoon dried chilli flakes
• ¼ cup (60ml) extra virgin olive oil
• sea salt and cracked black pepper
• 1.2kg boneless pork neck, trimmed and cut into 3cm pieces