Serves 8-10

You need

This is Mark’s recipe ….. he insists that he always prepares it, so I stand back!

8-10 kebab sticks or skewers

800g pork fillet or trimmed pork leg meat (you can by all means use lamb, cubed leg meat is the best)

400g pork belly rashers cut 10mm thick (omit if using lamb, but ensure that some pieces of lamb have a thin layer of fat)

10 cocktail onions or 3-4 shallots

2 lemons for serving



4 cloves garlic, crushed

Zest of 1 lemon

150ml lemon juice (2 medium lemons)

250ml olive oil

25ml dried oregano (Greek if you can get it!)

2ml paprika

5ml cumin

5ml salt

5ml ground black pepper











If you are using wooden skewers, soak them in water for 2-3 hours, this will prevent them from burning on the fire.

Cut the pork/lamb into 25mm squares

Cut the pork rashers into 25mm slices (10mm thick)

Mix the marinade ingredients and pour this over the meat, mix well, cover and refrigerate for up to 24 hours

Slice the onions in half, or if using shallots, slice them into 5mm thick slices

Thread the meat onto the skewers/sticks alternating pork belly with cubed meat and placing 2-3 onion portions per skewer.

Barbeque on medium heat until the meat is golden and cooked through.

For extra flavour we place a few sprigs of rosemary onto the fire

Grill with rosemary and don’t forget to add lemons!

We also grill lemon wedges. The juice from grilled lemon has a gentle sweetness – delicious and they look good as a garnish!