Pork and Leek Kebabs with a Spicy Soy and Honey Dipping Sauce
These kebabs are great served as a starter or as a main accompanied with steamed rice and grilled long-stem broccoli — or any vegetables of your choice. The ground pork can be substituted for ground chicken or ground beef, should you prefer. They are wonderfully simple and (most importantly) delicious. Oh, and I think they would work quiet well as a burger patty or a filling for a wonton. The choices are endless…well, more like 4 but you get the point — these kebabs are versatile, simple, tasty and rather in-expensive to make.
Serves: 4-6 Difficulty: Easy
Prep Time: 30 minutes (plus 15 minutes resting time)
Cooking Time: 7-10 minutes
Pork and Leek Kebabs:
500g ground pork
1 large leek, finely chopped
½ onion, finely chopped
3 cloves of garlic, finely chipped
1 chilli, seeds removed and finely chopped
1 tsp of ground cumin
1 tsp of ground coriander
a handful of fresh coriander, finely chopped
a handful of fresh parsley, finely chopped
1 Tbsp of olive oil
1 egg, beaten
3 Tbsp of bread crumbs
salt and pepper, to tasten
Fry the onion, garlic and leeks in a pan for 5 minutes, allow to cool.
In a bowl, combine the remaining ingredients and the cooked, cooled leek and onion mixture. Mix till all the ingredients are combined.
To check seasoning, take about a tablespoon of the mixture cook it and taste if the seasoning is right. Add salt and pepper if needed.
Form into kebabs (oval-shaped patties, roughly 7 cm in length and 2.5cm thick).
Set aside in the fridge to rest for a bout 15-20 minutes. Once rested, brush each side with a little canola or vegetable oil and grill for 5-7 minutes, turning them half way.
Serve with steamed rice and grilled long-stem broccoli and a Spicy Soy and Honey Dipping Sauce.
Spicy Soy and Honey Dipping Sauce:
1 tsp of roasted sesame seeds
2 Tbsp of Soy Sauce
1 Tbsp of lime juice (freshly squeezed)
1 tsp of ginger, finely grated
½ tsp of chopped chilli
1 tsp of fish sauce
1 Tbsp of honey
1 Tbsp of chopped coriander
Combine all the ingredients.