Fire up the barbecue to make these pork skewers, packed with herbs and spices. Pair with a rice salad and they’ll go down a treat with the whole family
Prep:25 mins
Serves 4
500g pork mince (at least 10% fat)2 tsp allspice berries, ground using a pestle and mortar1 tsp ground cinnamon2 tsp thyme leaves2 spring onions, finely chopped2 garlic cloves, finely chopped1 lime, zested and cut into quarters2 tsp molasses or honey2 tbsp olive oilrice salad, to serve (optional)
STEP 1Put the pork mince in a bowl and use your hands to mix in the allspice, cinnamon, thyme, spring onions, garlic, lime zest
and molasses or honey. Drizzle the olive oil over a large plate.STEP 2Divide the mince mixture into eight portions and roll into even- sized balls. Working with one ball at a time and using wet hands, press the ball onto a skewer, forming it into a sausage shape around the skewer as you go. Transfer the finished skewers to the oiled plate and keep chilled until needed. Will keep covered in the fridge for up to a day.STEP 3Light the barbecue. When the coals are ashen, place the skewers on the grill and cook, undisturbed, for 2 mins. Carefully turn using tongs and cook for another 5 mins before turning again. Repeat this process once more until the skewers are cooked through and browned.STEP 4Remove to a serving platter, squeeze over the lime wedges and season. Serve with a rice salad, if you like (ours was a mixture of cooked rice, sweetcorn, red onion and herbs).
