Phil's BBQ recipe

Pork kebabs with lemon thyme, sichuan pepper & cous cous

Lean pork makes very good kebab-style food. It's quite difficult to form onto skewers on its own, so I add a little egg white - great protein with no fat. Sichuan pepper is available in all supermarkets now, and has a wonderful, delicate sweet flavour.

Dried fruits and cous cous is not a new idea, a lot of North African food combines the two, and this alongside the pork is a great partnership.

Preparation time: 15 minutes / Cooking time: 25 minutes / Serves: two

Ingredients: (Pork)	Ingredients: (Cous Cous)
400g lean pork mince	110g cous cous
2 tbsp lemon thyme (7g) or lemon zest	200 mls strong chicken stock
1 level tsp Sichuan pepper, crushed	salt and freshly milled black pepper
sea salt and freshly milled black pepper	2 tbsp virgin olive oil
1 medium egg white	juice of ½ fresh lime
2 tbsp dried breadcrumbs, optional	50g ‘Ready to eat' dried peaches or apricots
2 tsp vegetable oil

Method

For the kebabs

Place the pork in a bowl and mix in the Sichuan pepper, lemon thyme or zest, salt, pepper and egg white. Mix well and add a few dried breadcrumbs if you need to tighten the mixture up. Just remember that the more breadcrumbs you add, the dryer the finished cooked meat will be, so take care.

Leave to marinate for 30 minutes, or up to a day in the fridge.

Mould on to Weber flat kebab skewers, and cook on the pre-heated bars for 6-8 minutes, turning once only. The secret is to not try to move the kebabs until well browned, as they will stick at first.

For the cous cous

Place the cous cous into a bowl. Pour on the boiling stock, season well with salt and pepper, add the finely chopped peaches, cover and leave for 20 minutes.

Next, add the olive oil, fresh lime and stir well.

To serve

Spoon the cous cous onto a plate and top with the cooked pork.

I sometimes serve this with a fruity Indian condiment, mango chutney or best of all, mango and yoghurt dip. The secret to this recipe is to always season the cous cous well - there is nothing worse than insipid cous cous!

For more of Phil's recipes and cooking tips, visit his official website www.vickery.tv