Spicy Pork Meatball, Roasted Pepper & Cucumber Kebabs

Preheat the oven to 200 degrees Celsius.

Place the whole peppers into a baking tray and drizzle a little vegetable oil over them. Roast in the oven until the skin has browned on all sides, rotating the peppers occasionally.

Once done, remove from the oven and set aside to cool. Peel off all the skins, then remove the pepper flesh from the membrane and discard any seeds.

Place the dried red chillies, cumin powder, onion powder, oregano, and smoked paprika into a blender. Blend until smooth and well mixed.

Place the pork mince into a mixing bowl. Season with salt and pepper.

Add 1 tbsp of the spice mix to the pork mince. Mix well, then rub a little vegetable oil onto your hands and start rolling cocktail-sized meatballs.

Heat a pan and add a little vegetable oil. Brown the meatballs until they have a slightly charred color on the outside.

Remove from the pan into an oven tray, then place into the oven to cook through. Remove from the oven and set aside to cool.

Get some bamboo kebab sticks. Take a cucumber ribbon and fold it in a zigzag pattern, then put it onto the kebab stick, followed by a red or yellow pepper ribbon, and then the spicy pork meatball.

Ensure the meatball is skewered in a way that it can stand up.

Squeeze a dollop of Kewpie Japanese mayo onto a platter and top with a kebab, meatball side at the bottom.

Garnish with micro herbs.