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 corn, 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, corn 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.