From: utzoo!decvax!duke!harpo!eagle!cw Newsgroups: net.cooks Title: Brochettes of Pork with Rosemary Article-I.D.: eagle.468 Posted: Wed Aug 11 22:39:11 1982 Received: Sat Aug 14 03:54:03 1982 Brochette de porc au romarin -- Brochettes of Pork with Rosemary Ingredients 21/4 lb lean boneless pork 1 cup dry white wine 1 Tbl finely minced garlic 1 Tbl dried rosemary leaves 2 Tbl finely chopped parsley 1 tsp grated lemon peel 2 Tbl olive oil 2 Tbl white wine vinegar salt and pepper to taste melted butter Method Cut the pork into 11/2 inch cubes and put the meat into a mixing bowl. Add the wine, garlic, rosemary, parsley, lemon rind, olive oil, and vinegar. Salt and pepper to taste. Mix well and marinate for 2-4 hours. Drain the meat. Arrange meat on 6 to 8 skewers. Broil, turning often, until meat is done -- perhaps 15-20 minutes. Serve with melted butter poured over. Notes This recipe should work with chicken as well. It comes from the NY Times Sunday Magazine.