Soak 8 kebab sticks in cold water for ½ an hour. Place the potatoes, unpeeled, in plenty of boiling, salted water and cook for 10-12 minutes, until just soft. Drain and dry. Cut the meat into cubes measuring 3cm and pass them onto the kebab sticks alternating with the potatoes.
Mix the oil with the lemon, rosemary or thyme and add salt and pepper. Coat the kebabs with the marinade and cook for approximately 15-20 minutes until brown, turning them once or twice, and coating with the marinade. Serve immediately with a rich, village salad.

INGREDIENTS
2 pork fillets, 700gr
16 potatoes, very small
2 tbsp finely chopped
rosemary, or fresh
thyme, or a mixture
(or Carnation dried
thyme)
3 tbsp olive oil
½ lemon, the juice
Salt, pepper