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.
- 2 lb lean boneless pork or lamb,
1 1/2 inch
- 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,
- 1 1/2 Tbsp lemon juice
- 1 Tbsp brown sugar
- 1 Tbsp soy sauce
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.
Put all the ingredients into a large bowl, mix well, and cover.
Refrigerate for several hours, mixing occasionally.
Put meat cubes on skewers, keeping as much of the onion mixture on them as
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.)
You could probably put some vegetables (onions, bell peppers) on the
skewers between the meat chunks; watch out that the veggies don't
15 minutes preparation,
several hours marinating,
30 minutes cooking.
Approximate measurement OK.
DEC Western Research Lab, Palo Alto, California, USA
Recipe last modified: 21 Jul 86
From: mogul@decwrl (Jeffrey Mogul)
Subject: RECIPE: Kebabs
Date: 5 Dec 86 04:36:17 GMT
Organization: DEC Western Research, Palo Alto, California U.S.A.
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