Pork, corn and red capsicum kebabs with creamy herb mayonnaise

By Dixie Elliot

Pork, corn and red capsicum kebabs with creamy herb mayonnaise
Pork, corn and red capsicum kebabs with creamy herb mayonnaise recipe, bought to you by MiNDFOOD.

Serves 4

1 cup whole-egg mayonnaise

2 tbsp lemon juice

½ cup flat-leaf parsley leaves, roughly chopped

2 tbsp chives, finely chopped

white pepper

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.

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