BBQ Moroccan pork sticks
Prep time
15 minutes
Cook time
10 minutes
Ingredients |
Cost Guide |
| 800g pork mince | $3.60 |
| 3 tablespoons fresh mint leaves, finely chopped | $0.60 |
| 1 carrot, peeled and grated | $0.05 |
| 400g can chickpeas, crushed | $0.80 |
| 1 egg | $0.40 |
| 20g Moroccan seasoning | $0.72 |
| 100g pistachio dukkah | $8.80 |
| 12 wooden skewers, soaked | $0.32 |
| Total Cost | $15.29 |
| Cost per kg | $19.11 |
| Recommended sell price (70% mark-up) | $25.99 |
| RRP (per kilo) | $32.49 |
Ingredients
-
•800g pork mince
-
•3 tablespoons fresh mint leaves, finely chopped
-
•1 carrot, peeled and grated
-
•400g can chickpeas, crushed
-
•1 egg
-
•20g Moroccan seasoning
-
•100g pistachio dukkah
-
•12 wooden skewers, soaked
Method
-
1.In a large bowl combine pork mince, mint leaves, grated carrot, chick peas, egg and Moroccan seasoning. Mix well.
-
2.Divide mixture into 12 x 100 g portions and shape into sausage shapes.
-
3.Thread Moroccan pork onto 12 skewers and coat each skewer in pistachio dukkah.
General Information
Customer Cooking Instructions:
Heat fan-grill to 200°C. Place skewers under fan grill, preheated BBQ plate, or cook on medium heat in a griddle pan. Cook for 4 minutes each side. Serve hot with tabbouleh salad and hummus dipping sauce.
