Serves 6
32 min
Pork and Lemongrass Skewers
Recipe GLPRe134f6ba4f495e
Fragrant grilled skewers of pork mince infused with lemongrass, fresh herbs, and ginger. Served with a bed of crisp vegetables and vibrant bean sprouts, these Southeast Asian–inspired kebabs are naturally low-carb and perfect for a light, protein-rich meal.
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Ingredients
500 g ground pork
1 tablespoon sesame seeds
¼ cup fresh coriander leaves, finely chopped
¼ cup fresh mint leaves, finely chopped
¼ cup fresh basil leaves, finely chopped
1 tablespoon grated fresh ginger
Sea salt and cracked black pepper to taste
4 stalks lemongrass, white and pale green parts only, trimmed and finely minced
1 tablespoon vegetable oil
1 cup (80 g) bean sprouts
100 g snow peas, blanched and chopped
100 g baby spinach leaves
Sweet chilli sauce for serving
Directions
Soak 12 wooden skewers in water for at least 30 minutes to prevent charring during grilling.
In a large bowl, combine the ground pork, minced lemongrass, grated ginger, sesame seeds, coriander, mint, and basil. Season generously with salt and pepper. Mix gently with your hands until just combined; do not overwork the mixture.
Divide the pork mixture into 12 equal portions. Mold each portion firmly around a soaked skewer, forming an elongated cylinder about 4 inches long, leaving 2 inches of skewer exposed at each end for handling.
Preheat your grill or grill pan to medium-high heat. Brush the grill grates lightly with vegetable oil to prevent sticking.
Place the skewers on the preheated grill. Cook for 10–12 minutes, turning every 2–3 minutes for even browning and to ensure the meat cooks through evenly. The skewers are done when the internal temperature reaches 160°F (71°C).
While the skewers cook, arrange the baby spinach on a serving platter. Top with the bean sprouts and blanched snow peas, creating a light vegetable bed.
Transfer the cooked skewers to the platter, arranging them over the vegetables. Drizzle sweet chilli sauce over the skewers and vegetables, or serve the sauce on the side for dipping.
