STEP-BY-STEP COOKING RECIPE
To prepare the side dish, prepare the vegetables. Peel and chop the bell peppers and zucchini, break the bread.
Preheat the oven to 220 degrees. Place bell peppers, slices of bread, tomatoes, olives and zucchini on a baking sheet. Drizzle with olive oil, salt, pepper and mix. Cook for about 20 minutes until the vegetables are lightly browned.
To prepare the meat, cut the pork neck into 3 cm pieces.
Tear off the leaves from the rosemary stems, leaving the leaves on top of the stems. Sharpen the ends of the stem with a sharp knife – it will be easier to string pieces of meat.
To prepare the marinade, place the ragged rosemary leaves in a blender. Add garlic, lemon zest, fennel seeds, chili flakes, olive oil, salt and pepper. Chop until all the ingredients are mixed well. Mix half the resulting marinade with slices of pork in a deep bowl. Pickle 15 minutes.
String pieces of pork on rosemary branches. Heat a large, heavy skillet over high heat. Then reduce to medium and fry the meat for 7 minutes on each side, or until the pork is completely fried.
Serve the cooked kebab with vegetables and the remaining marinade.