recipes@decwrl.UUCP (12/05/86)
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.RH MOD.RECIPES-SOURCE MEAT-KEBABS M "21 Jul 86" 1986
.RZ "SPICY KEBABS" "Spicy pork or lamb kebabs"
I copied this from a newspaper or magazine a long time ago; I forget where.
It was originally for pork, but it's good with lamb too.
.IH "Serves 4"
.IG "2 lb" "lean boneless pork or lamb," "1 kg"
cut into
.AB "1\(12 inch" "3-cm"
(approx.) cubes
.IG "\(14 cup" "smooth peanut butter" "50 g"
.IG "1 tsp" "ground coriander" "5 ml"
.IG "1\(12 tsp" "salt" "7.5 ml"
.IG "\(12 tsp" "cayenne pepper" "2.5 ml"
or more, to taste
.IG "1 tsp" "ground cumin" "5 ml"
.IG "\(12 tsp" "pepper" "2.5 ml"
.IG "4" "onions"
.IG "1" "garlic clove,"
minced
.IG "1\(12 Tbsp" "lemon juice" "25 ml"
.IG "1 Tbsp" "brown sugar" "15 ml"
.IG "1 Tbsp" "soy sauce" "15 ml"
.PH
.SK 1
Grate the onions. This is best done using a food processor. Mincing
is not good enough; you want to end up with something wet and mushy.
Don't stick your nose into the food processor.
.SK 2
Put all the ingredients into a large bowl, mix well, and cover.
.SK 3
Refrigerate for several hours, mixing occasionally.
.SK 4
Put meat cubes on skewers, keeping as much of the onion mixture on them as
you can.
.SK 5
Grill over hot coals, turning to brown each side, for 20 to 25 minutes
or until meat is cooked through. (Lamb should still be slightly pink;
pork should not.)
.NX
You could probably put some vegetables (onions, bell peppers) on the
skewers between the meat chunks; watch out that the veggies don't
burn.
.SH RATING
.I Difficulty:
easy.
.I Time:
15 minutes preparation,
several hours marinating,
30 minutes cooking.
.I Precision:
Approximate measurement OK.
.WR
Jeffrey Mogul
DEC Western Research Lab, Palo Alto, California, USA
{ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM