24 x 12-15cm wooden skewers
2 tsp coriander seed
500g minced pork
1 tbsp garlic infused oil
2cm piece of ginger, peeled and finely chopped
1 stalk of lemongrass, finely chopped
20g pack fresh coriander, roughly chopped
Low FODMAP sweet chili sauce to serve
Soak the skewers in warm water. Crush the coriander seeds with a pestle and mortar.
Tip them into a food processor and add the pork, garlic infused oil, ginger, lemongrass, coriander, ½ tsp sea salt and plenty of black pepper. Pulse until the mix becomes pasty.
Preheat the grill to medium high. Using wet hands, divide and shape the mixture into 24 equal-size sausage shapes around each skewer.
Put the kebabs on an oiled baking sheet and grill for 7-10 minutes, turning until golden. Serve on a plate, with the sweet chili sauce in small bowls.
Recipe adapted from: Good Food