800 g pork mince
3 tblsp mint leaves, finely chopped
1 carrot, peeled and grated
400 g can chick peas, crushed
1 egg
20 g Moroccan seasoning
100 g pistachio dukkah
200 g hommos dip
Tabouleh salad to serve

1. Pre-heat the fan-grill to 200°C.

2. In a large bowl combine pork mince, mint leaves, grated carrot, chick peas, egg and Moroccan seasoning. Mix well.

3. Divide mixture into 12 x 100 g portions and shape into sausage shapes.

4. Thread Moroccan pork onto 12 skewers and coat each skewer in pistachio dukkah.

5. Place skewers under a pre-heated fan grill, or onto a pre-heated BBQ plate, or cook on medium heat in a griddle pan for 4 minutes each side.

6. Serve hot with tabouleh salad and hommos dipping sauce.

Note:
Moroccan seasoning maybe replaced with mild curry or lime and chilli seasoning.