Pork, Sweetcorn and Capsicum Kebabs with Creamy Herb Mayonnaise Recipe
The word ‘Kebab’ comes from the Arabic word ‘Kabab’ meaning roasted meat. These juicy tender kebabs can be prepped ahead for easy entertaining.
1 cup whole-egg mayonnaise
2 tbsp lemon juice
½ cup flat-leaf parsley leaves, roughly chopped
2 tbsp chives, finely chopped
750g pork fillet, cut into 3cm cubes
3 cobs of sweetcorn, cut into 2.5cm-thick slices
2 red capsicum, cut into 3cm pieces
baby spinach leaves, to serve
Place mayonnaise, lemon juice, parsley and chives into a small food processor and process until a smooth sauce forms. Season with salt and white pepper. Transfer to a serving bowl. Cover and refrigerate until required.
Thread pork, sweetcorn and capsicum onto metal or prepared bamboo skewers. Heat a frying pan or barbecue hotplate on a medium heat. When hot, add skewers; cook for 3-4 minutes on each side or until cooked through. Serve on spinach with herb mayonnaise.