Rosemary Pork Skewers
The other day I was looking for fresh ideas to use some of the ground pork and beef I get every month in my meat CSA. I came across an interesting recipe. I have to confess: I made this dish a few weeks back and I can’t track down the recipe online. So I can’t give you the recipe and I can’t give credit where credit is due. (I know, I shouldn’t quit my day job to start writing about food professionally). All I can give you are some pictures and a basic idea of what I did.
First I mixed some ground pork with some rosemary, an egg, some bread crumbs, and I’m sure some other seasonings. I then formed them on rosemary sprigs which I’d stripped halfway.
I quartered some red onions skewered those with bamboo, and threw them on the grill with a couple of peppers.
A note about the peppers. I used to cut bell peppers into one inch squares and grill them on a skewer. I liked the crispiness and the char. I was always skeptical of roasting bell peppers whole and then skinning them. It seemed like you’d lose the grill flavor. Well, after seeing this preparation method a few different places I decided to give it a try. Of course, I should know better than to doubt those who have been doing this much longer than I have! I’ve been converted.
More about finishing the peppers later. First, I had to put the pork on the grill.
I figured the rosemary would burn, but I also figured that would simply add aroma to the cook. If I were concerned about presentation I could re-skewer the pork at the end.
I grilled the skewers basically the same way you would a hamburger, flipping intermittently and pulling them after about 8-10 minutes. You can see that some of the rosemary skewers survived better than others. I also prepared a greek yogurt and olive oil dressing for the pork (sorry, no recipe for you!).
Here are the peppers when I pulled them from the grill.
After allowing the peppers to cool, I skinned them, sliced them open, and scraped out the seeks and membranes. Then I sliced them into short strips.
They were delicious! So moist, yet with that smokey, roasted flavor. I’m a big fan. Together with the pork and greek yogurt, this made a nice little meal! As always, thanks for reading!