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!