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Pork & Lemongrass Skewers

by Ben Bartlett & Ross Yarranton from British & Australian BBQ Secrets


Serves 4



Ingredients

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


Method


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


Ingredients

1 tsp cumin seeds

1 clove garlic

50ml plain yoghurt

Pinch fine sea salt


Method


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.







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