Spicy Ground Meat Skewers with Honey and Lemon Coleslaw
A light supper rather than the hamburger and fries you were going to have? Sure- that's no big deal- we can do that with no problems at all!
Of course not everybody wants to, or needs to be careful about what they eat. But a lot of people, myself included, DO need to be careful and do find ourselves having to make healthy decisions and to think twice... but it doesn't mean that those healthier or smaller meals have to be any less delicious and enjoyable!
The big burger would have been easy, but then I would have had to have eaten another roll- and I already had bread at lunchtime. So I decided to split that ground beef into 3 and make little skewers from it, to skip the deep-fried potatoes, bread roll, cheese and garnishes and to make a healthy and refreshing Summer coleslaw... and to enjoy doing without!
To make this great little meal I needed just a good handful of ground pork, a small cabbage- one of those pointy Savoy-typed cabbages in this case, a couple of small carrots, a Spring onion, some fresh parsley, lemon juice, some bread crumbs to help bind the meat, chili flakes and fennel seed to make sure it is ultra delicious and a drizzle of honey to make that slaw come to life!
The ground pork has enough fat of its own and needs no extra in order for it to fry nicely and the slaw needs just a little olive oil to give it a nice dressing... it doesn't look like there is anything missing here to me!
I added half of the Spring onion, a heaped teaspoon of bread crumbs, a half teaspoon of fennel seeds, a quarter teaspoon of hot chili flakes, salt, pepper and chopped parsley to the pork and mixed it together thoroughly.
For the slaw, all that needs to be done is for the cabbage, carrots and the remaining Spring onion to be chopped as finely as possible.
I seasoned with salt, sugar and pepper and kneaded the cabbage and carrots together for a minute or so, until they began to soften-up and also to give off their juices, which I poured away.
I formed the ground meat into little balls, which I threaded onto my skewers and squeezed into shape, as well as pressing them down a little flat so that they would cook-through easier.
Before the slaw was ready to serve, I added a little freshly, finely chopped parsley, the juice of half a lemon and a teaspoon of honey for this single serving.
The skewers simply sizzled away with no added fat on a non-stick pan for 3 minutes on each side and were also drizzled with the juice of the other half of the lemon before serving- perfect with the hot chili flavor they are already packing! This is great, lively Summer food!
It was a small serving- but it was delicious! Again, as I have said so many times before... sometimes less is more!
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