Spiedini di Maiale (Italian Pork Skewers) Recipe

Combine the olive oil, rosemary, and 1 tablespoon minced garlic in a large, sealable container.

Add the cubed pork and mix to cover it evenly with the marinade. Place in the fridge and let marinate for at least 1 hour and up to a day.

Meanwhile, make the gremolata by combining the minced parsley, remaining minced garlic, and lemon zest in a small bowl, then set aside.

Once the meat is done marinating, prep the skewers. Preheat the grill or a grill pan to medium-high heat. Next, slice the onion into eighths, then slice each eighth in half crosswise and separate the layers.

Start each skewer with a piece of pork, then alternate 1-2 pieces of onion with 1 piece of pork until the skewer is full, finishing with pork to keep everything in place.

Salt the skewers liberally, then grill over medium-high heat for about 2-3 minutes per side until browned all over.

Allow the skewers to rest for a few minutes when they come off the grill, then add more salt if desired, drizzle with lemon juice, and sprinkle the gremolata on top before serving.

Equipment Needed