GROUND PORK ROSEMARY SKEWERS WITH LEMON YOGURT SAUCE GRILLED ON THE BIG GREEN EGG

What you'll need:

• 1 ¼ Pounds - Ground Pork
• 8 Sprigs - Rosemary-about 12” long, half of rosemary stripped off, reserve
• ¼ Cup - Fresh Parsley-leave only, chopped
• 1 Tablespoon - Ground Cumin
• 1 Clove - Garlic (smashed into a paste)
• 1 Each - Egg
• ½ Cup - Panko Breadcrumbs
• 1 Each - Lemon zest and juice
• To Drizzle - Olive Oil
• 1 Cup - Plain Greek Yogurt
• To Taste - Kosher Salt & Black Pepper
  

Directions:
Preheat the Big Green Egg for direct heat grilling to medium high heat; about 400 degrees.

Pork:

• Chop rosemary fine, measure out 2 tablespoons and place in a mixing bowl.
• To bowl add pork, half of the parsley, cumin, garlic, egg, breadcrumbs, lemon zest and season with salt/pepper.
• Divide pork into eight equal portions and form into flat logs about 6 inches long.
• Place the rosemary skewer into one end of the log and through to the other end.
• Gently mold the pork onto the rosemary and place in refrigerator while preparing the sauce.

Sauce:

• Combine yogurt, lemon juice, a drizzle of olive oil, remaining parsley and season with salt and pepper.

Grill:

• Place pork skewers on grill and close lid.
• Grill until charred on both sides and just cooked through, about 4 to 6 minutes on each side.
• Remove and let rest before serving with lemon yogurt sauce.