Shape ground pork seasoned with Thai curry paste, soy sauce and cilantro around bamboo skewers for an Asian-inspired barbecue dish.

Yield: Makes 12.



  • 12 bamboo skewers
  • 1 lb (0.5 kg) lean ground pork
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp Thai green curry paste
  • 1 tbsp soy sauce
  • 2 tsp packed golden brown sugar
  • 1/4 tsp salt
  • 1 clove garlic, crushed
  • Canola oil*


  1. Soak bamboo skewers in hot water for 30 minutes.
  2. Combine pork with cilantro, curry paste, soy sauce, brown sugar, salt and garlic. Divide mixture into 12 equal portions. Shape each portion around the pointed end of a soaked skewer, forming a sausage-shaped log that is about 3 inches long and 1 inch thick. Place pork skewers on a platter and cover with plastic wrap. Refrigerate for 30 minutes.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
  4. Remove pork from refrigerator. Brush pork skewers with oil. Grill pork skewers, turning occasionally, until browned and completely cooked, about 10 minutes.
Nutritional analysis per 3 skewers:

263 calories, 20.6 g fat, 15.7 g protetin, 4 g carbohydrate, 0 g fibre, 467 mg sodium