Cook the potatoes in boiling salted water for 10-12 minutes until barely tender. Drain well
Trim the pork of any excess fat and silver skin and cut in to 4cm/ 1 ½ inch cubes (about 24 cubes in all) Thread the pork cubes alternately with potatoes onto the skewers.
Mix the Chopped rosemary, lemon juice and zest and olive oil together. Season well and put aside.
Brush the rosemary and lemon marinade over the pork skewers and season with salt and pepper. Barbecue the skewers over Direct Medium heat for 14 minutes, turning once and brushing again (using a clean basting brush) halfway through the cooking.
