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Spicy Pork Kebabs

I put this recipe together as an accompaniment to some other Indian dishes I was preparing. It is fairly simple to make, and not really all that wildly exciting, but I thought my readers might like to see it and perhaps give it a try…

The Ingredients

  • 1/3 lb. ground Pork
  • ½ small Onion, minced
  • 1 fresh red Chili, finely chopped
  • 1 tsp. Coriander seed
  • 1 Black Cardamom pod
  • 2 tbsp. dried Fenugreek leaf
  • 1 tbsp. minced Ginger
  • 1 tsp. Salt
  • 1 tsp. ground Black Pepper

The Method

Grind together the coriander seed and the seeds from the inside the black cardamom pod. Mix all the ingredients together in a bowl, stirring many times in the same direction until the mass becomes sticky. Set the bowl aside for an hour or so to let the flavors meld.

Divide the meat mixture into 6 equal portions and mold into sausage shapes around suitable skewers.

Grill, or panfry the kebabs in an oiled pan, until cooked through. Serve with a chutney, relish or dipping sauce of your choice.

14 Comments Post a comment
  1. I’d like a yogurt-based sauce with these. 🙂

    July 10, 2012
    • My wife likes that … I am not a fan of yoghurt so I often make a ‘fake’ yoghurt type sauce using cucumber salad dressing as a base.

      July 10, 2012
  2. Looks quite delightful 😉

    July 10, 2012
  3. I’m a pork eater but I live with a non-pork eater. It makes yummy things like this tricky – I’ll have to wait till I have a couple of days home alone!! (Phillipa)

    July 10, 2012
    • Much as I miss my wife when she is away, I get to eat all the stuff she hates 🙂

      July 10, 2012
      • feochadan #

        I would think that these would be quite yummy with minced beef or lamb, too – so that your wife can enjoy them, too!

        July 10, 2012
  4. Looks delicious! I love coriander so I’m sure I would enjoy the spices in there.

    July 10, 2012
  5. I love coriander seed… the leaf is one of those things I wish, wish, wish I liked but have never been able to enjoy 😦

    July 10, 2012
  6. It’s BBQ time. This would be brilliant on the Q and make a flavour filled appetizer. Virginia

    July 10, 2012
    • I served them as part of a ‘thali’ style meal with some other things. There’ll be a photo of that in an upcoming post.

      July 10, 2012
  7. Patrick J Thompson #

    Perhaps a peanur sauce – as for satay – would go well with these

    July 11, 2012
    • Actually… I first had that when you made it. I have had when my wife made, when I made it… and in restaurants a few times… I just cannot get an appreciation for it, which is very odd because there is nothing in the typical recipe that I don’t like. It’s just the combination, I suppose…

      July 11, 2012
  8. sounds delicious. we’ve been making different chutneys with the berries we picked. it’s quite amazing what they do for the flavor.

    July 17, 2012

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