After a season filled with big roasted meats and heavy dishes, I decided to put some ground pork to good use. I like to serve dishes like this with lettuce instead of something heavier. You can slide little pieces of the kebabs off of the skewers and eat them like little lettuce wraps.
- 1/3 lb. ground pork
- ¼ c. bulgur wheat, soaked in water for 20 minutes and drained thoroughly
- 2 T. chopped mint
- 2 T. chopped cilantro
- ½ jalapeno, grated
- ¼ onion, grated
- 1 clove garlic, minced or grated
- 1 scallion, chopped
- 1 tsp. allspice
- ½ tsp. cinnamon
- 1 T. coriander
- 1 tsp. crushed red pepper
- Blended oil
- A few pieces of Bibb or romaine lettuce
Combine the first 12 ingredients in a bowl. Season with salt and pepper and thoroughly mix the ingredients with your hands. Divide the meat mixture and roll it into 1-in. meatballs.
Heat a grill pan and drizzle it with blended oil. Put the meatballs onto metal skewers, allowing them to form together into a kebab shape. Lay the skewers on the grill and cook for 2-3 minutes on each side to develop a brown crust for a total of 12-15 minutes.
I like to lay some lettuce on a plate and put the kebabs on top. As you slide the meat off the skewers, you can make little lettuce cups.