Make a light mayonnaise by blending all the ingredients in a pan with a hand blender, until the mix is smooth and soft.
Transfer the sauce into a small bowl and place it in the fridge for at least half an hour.
Wrap each kebab with a thin slice of pancetta.
Grill the kebabs on a very hot griddle, adding salt and rosemary.
Serve hot, with pieces of lemon, accompanied by the light mayonnaise.