serves
3-4
prep
20 minutes
cook
10 minutes
difficulty
Easy
serves
3-4
people
preparation
20
minutes
cooking
10
minutes
difficulty
Easy
level
Ingredients
- 8 sprigs rosemary
- 500 g pork neck (or another cut), cubed
- vegetable seasoning (see Note), to season
- olive oil, to drizzle
Urnebes (chaotic spread)
- 450 g feta
- ½ cup sour cream
- 3 large garlic cloves, crushed
- 1½ tsp sweet or hot paprika
- 1 tsp dried chilli flakes, plus extra, to taste
Marinating time overnight
Instructions
To make the urnebes, using a fork, stir the feta until smooth in a bowl, then stir in the sour cream. Add the garlic and paprika, and stir well to combine. Stir in the chilli flakes, plus extra if desired (it should be very spicy). Cover and refrigerate overnight for flavours to develop.
To make the pork skewers, strip all but a few centimetres of leaves at the top from the rosemary sprigs. Sharpen the other end of the sprigs with a sharp knife, then thread the pork onto the sprigs. Rub the seasoning into the pork and drizzle with the oil. Cover and refrigerate overnight to marinate.
Preheat a barbecue to medium heat. Cook skewers, turning, for 8-10 minutes or until golden and cooked through.
Serve with freshly baked bread and urnebes spread.
Note
• Vegetable seasoning is an all-purpose seasoning made with salt and dried vegetables. Available from supermarkets. Substitute salt and pepper.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
