Beautiful weather has settled in. Vancouverites are enjoying the sunshine, longer days, walk along the beach and me… I’m making the most of it by firing up our BBQ to make my all-time favourite ginger lemon mini pork kebabs! I’m sure the delicious smells made all my neighbours jealous.
This kebab recipe has been in my family for a long time and for a very good reason. The Indian-inspired spices give it just the right amount of kick while the lemon adds some tang. They’re always a go-to for summer parties and these mini versions on toothpicks make them perfect for sharing.
Ginger Lemon Mini Pork Kebabs
- 750g of pork chops (in small cubes)
- 4 garlic cloves, finely chopped
- 2 tbsp of ginger, finely chopped
- 1 tsp of cumin
- 3 tsp of lemon juice
- 1 tsp of chili powder
- 1 tsp of garam masala
- 1 tbsp of vegetable oil
- 1 tsp of salt
Mix all the ingredients together and marinate overnight.
Heat up the barbecue to medium-high heat. Skewer 2-3 pork cubes onto each toothpick. Once the barbecue is hot, place the skewers and cover for 15-20 minutes. Flip them and continue cooking until fully cooked (15-20 minutes).