Pork and Pepper Skewers
ready in 1 hr 35 min.
Thread the vegetables and meat alternately onto the rosemary skewers and place next to each other in a flat dish.
Add the chopped rosemary and garlic to the oil, together with the paprika, and mix well. Brush the marinade over the kebabs, on all sides, using all the oil. Cover with cling film and leave to marinate in the refrigerator for around 1 hour.
Remove the kebabs from the oil and allow to drain, then grill for around 10 minutes. Turn the skewers for even cooking and brush from time to time with the marinade.
Season with sea salt and ground black pepper and serve.