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Pork and Sage Kebabs
Pork and Sage Kebabs is a modern British recipe for a classic barbecue dish of sage, pork and onion balls basted with olive oil and lemon juice cooked on wooden skewers. The full recipe is presented here and I hope you enjoy this classic British version of: Pork and Sage Kebabs.
prep time
20 minutes
cook time
40 minutes
Total Time:
60 minutes
Serves:
12
Rating: 
Tags : Herb RecipesPork RecipesBread RecipesVegetable RecipesBritish Recipes
Nutty Rice Burgers: Classic British recipe for a barbecue dish of sage, pork and onion balls basted with olive oil and lemon juice cooked on wooden skewers.
Ingredients:
500g pork mince
30g fresh breadcrumbs
1 small onion, very finely chopped
1 tbsp fresh sage, chopped
2 tbsp apple sauce
1/4 tsp freshly-grated nutmeg
salt and freshly-ground black pepper, to taste
For the Baste:
3 tbsp olive oil
1 tbsp lemon juice
6 small pitta breads, to accompany
mixed salad leaves (should include lettuce), to accompany
6 tbsp thick natural yoghurt
Method:
Mix together the pork mince along with the breadcrumbs, onion, sage, apple sauce, nutmeg and seasonings in a large mixing bowl. Mix thoroughly with your hands until the ingredients are well combined.
Using your hands shape the mixture into about 36 small balls (about the size of large marbles). Sit these on a plate, then place in a refrigerator to chill for 30 minutes.
In the meantime, place 12 small wooden skewers in a bowl of cold water and set aside to soak.
When the meatballs have chilled sufficiently, drain the skewers and thread three meatballs onto each one.
For the baste, mix together the oil and lemon juice in a small bowl. Whisk until thoroughly blended.
Set the kebabs on an oiled barbecue rack set over hot coals and cook for between 8 and 10 minutes, turning frequently and basting with the lemon and oil mixture, until they are golden brown all over and thoroughly cooked through.
To serve, line the pitta breads with the salad leaves and spoon over some of the yoghurt. Serve accompanied by the kebabs.
