by Ben Bartlett & Ross Yarranton from British & Australian BBQ Secrets
300g lean minced pork
10g mint, finely chopped
10g chives, finely chopped
4 garlic cloves, finely chopped
10g granulated sugar
10ml soy sauce
1 lemon, freshly squeezed
8 lemongrass stalks approx. 9cm in length
Sea salt and black pepper
Place the minced pork, garlic, mint, chives, soy sauce, sugar and lemon in a large bowl, season with salt and pepper and mix well.
Divide into eight portions and mould each one into a ball around the lemongrass stalk.
Grill the pork and lemon skewer for 6-8 minutes on each side until golden and cooked.
Serve with warm pitta bread and cumin-curried yoghurt dip (see recipe below).
Cumin-Curried Yoghurt Dip
1 tsp cumin seeds
1 clove garlic
50ml plain yoghurt
Pinch fine sea salt
Toast the cumin seeds for 1 minute, cool and grind with a mortar and pestle.
Peel the garlic and smooth down with the back of a knife.
Combine with the yoghurt and season.
Chill for 2 hours.
Garnish with a few toasted cumin seeds on top.