recipes@decwrl.UUCP (12/05/86)
MEAT-KEBABS(M) USENET Cookbook MEAT-KEBABS(M)
SPICY KEBABS
MEAT-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.
INGREDIENTS (Serves 4)
2 lb lean boneless pork or lamb, cut into 1 1/2 inch
(approx.) cubes
1/4 cup smooth peanut butter
1 tsp ground coriander
1 1/2 tsp salt
1/2 tsp cayenne pepper or more, to taste
1 tsp ground cumin
1/2 tsp pepper
4 onions
1 garlic clove, minced
1 1/2 Tbsp
lemon juice
1 Tbsp brown sugar
1 Tbsp soy sauce
PROCEDURE
(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.
(2) Put all the ingredients into a large bowl, mix
well, and cover.
(3) Refrigerate for several hours, mixing occasion-
ally.
(4) Put meat cubes on skewers, keeping as much of the
onion mixture on them as you can.
(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.)
NOTES
You could probably put some vegetables (onions, bell
peppers) on the skewers between the meat chunks; watch out
that the veggies don't burn.
RATING
Difficulty: easy. Time: 15 minutes preparation, several
hours marinating, 30 minutes cooking. Precision:
Approximate measurement OK.
CONTRIBUTOR
Jeffrey Mogul
DEC Western Research Lab, Palo Alto, California, USA
{ucbvax,decvax}!decwrl!mogul mogul@decwrl.DEC.COM