Rosemary Skewered Kebabs

All cubed ingredients in this kebab recipe should be of equal size - about 1 1/2 inches. This is Meryl's Valentine's Day special. Please read her valentine article.

• 2 plump, skinned chicken breasts cubed
• 1 pork fillet, cubed (about 3/4 pound)
• 2 stalks of fresh rosemary - 1 foot long each
• 3/4 cup yoghurt
• 1 1/2 tablespoons mint, chopped
• 4 tablespoons good olive oil
• Juice of 1 large lemon
• 1 1/2 teaspoons salt
• 2 tablespoons honey
• 1 red pepper
• 1 green pepper
• 1 yellow pepper
• 1 fresh pineapple, peeled and cubed

METHOD

Strip about six inches off the bottom of your rosemary sprigs and keep the stripped herbs to one side.

Sharpen bottom of stripped rosemary stalk so that it resembles a sharp Zulu assegai or spear. This makes threading ingredients onto stalk easier. Place in a jug of water covering about 1 inch of stalk to keep rosemary fresh and to prevent burning.

In a bowl, mix yoghourt, mint, half the olive oil, half the lemon juice, reserved rosemary leaves and 3/4 teaspoon of salt. Taste for seasoning and make sure that you get a good taste of lemon and mint coming through. Add chicken cubes, coat well with marinade and refrigerate for 3 hours.

In another bowl, mix honey with remaining lemon juice and olive oil and salt. Add pork pieces, coat well with marinade and refrigerate for 3 hours.

Cut peppers in halves and de-seed. Then, either using a heart shaped cutter or a knife if you're artistic and have a steady hand, cut heart shapes out of each of them. Sprinkle with a little water and refrigerate.

Thread ingredients onto skewers, starting with pork, then a piece of pineapple, chicken, a red pepper heart, another piece of pork, another piece of pineapple, a yellow heart and so on until stripped part of skewer is full.

Wrap a little tin foil around rosemary nearest to first cube of meat to prevent it burning, and sprinkle the rest of the rosemary leaves with water.

Cook over medium to hot coals until chicken and pork are cooked through and meat, vegetables and fruit are nicely browned. Remove protective foil.

Serves: 2

Contributor: Meryl Grebe

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