BBQ Moroccan Pork Sticks with Hommos Dipping Sauce

  1. Pre-heat the fan-grill to 200°C.
  2. In a large bowl combine pork mince, mint leaves, grated carrot, chick peas, egg and Moroccan seasoning. Mix well.
  3. Divide mixture into 12 x 100 g portions and shape into sausage shapes.
  4. Thread Moroccan pork onto 12 skewers and coat each skewer in pistachio dukkah.
  5. Place skewers under a pre-heated fan grill, or onto a pre-heated BBQ plate, or cook on medium heat in a griddle pan for 4 minutes each side.
  6. Serve hot with tabouleh salad and hommos dipping sauce.


Moroccan seasoning maybe replaced with mild curry or lime and chilli seasoning.


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