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
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*We recommend the help  of a registered dietician Low FODMAP Recipe and Gluten Free Recipe - Thai style pork kebabs