• ¼ cup extra-virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 tablespoons fresh rosemary leaves
• ¼ teaspoon salt
• 1 (2¾-pound) rabbit, boned and cut into 1½-inch pieces
• 12 ounces thick-cut pancetta or slab bacon, cut into 1½-inch pieces
• 16 green olives, pitted

In a large bowl stir together oil, garlic, rosemary and salt.  Add rabbit and stir well to coat.  Marinate, chilled, at least 1 hour.

Prepare a charcoal grill for direct-heat cooking over hot charcoal (high heat for gas).

Alternately thread rabbit, pancetta and olives onto 8 skewers.  Grill skewers, turning once, until rabbit is cooked through, about 6 minutes.