Biwa's Grilled Chicken and Pork Skewers

Source: Biwa's, Portland, Oregon

12 ounces ground chicken, preferably thigh meat
4 ounces ground pork
1 1/2 tablespoons well-beaten egg (about 1/2 egg)
1 1/2 tablespoons grated fresh ginger
1/4 cup thinly sliced green onions
1/4 teaspoon salt
1 tablespoon vegetable oil
About 1 teaspoon soy sauce
Lettuce leaves, for serving
Chinese-style mustard, for serving

In a medium-size bowl, thoroughly mix ground chicken, ground pork, egg, ginger, green onions and salt. Chill the mixture at least 30 minutes and up to 4 hours.

To shape the kebabs, hold two skewers (if using bamboo, soak skewers in water at least 30 minutes) in one hand parallel to each other. Lightly oil your other hand. Scoop up about one-sixth of the chicken mixture and squeeze it around the skewers to create a "sausage” about 5 inches long and 1 inch in diameter. Repeat with the other 5 kebabs.

Heat a grill to medium-hot, lightly oil the grate, and grill the kebabs until thoroughly cooked, 8 to 10 minutes total, rotating them so all surfaces are browned. When nearly finished, lightly brush each kebab with soy sauce.

Serve alone or wrapped in lettuce leaves with Chinese-style mustard on the side.