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Recipe for "meat-kebabs"

NAME

     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)

     1 kg      lean  boneless  pork  or  lamb,  cut   into   3-cm
               (approx.) cubes
     50 g      smooth peanut butter
     5 ml      ground coriander
     7.5 ml    salt
     2.5 ml    cayenne pepper or more, to taste
     5 ml      ground cumin
     2.5 ml    pepper
     4         onions
     1         garlic clove, minced
     25 ml     lemon juice
     15 ml     brown sugar
     15 ml     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: Approxi-
     mate measurement OK.

CONTRIBUTOR

     Jeffrey Mogul
     DEC Western Research Lab, Palo Alto, California, USA
     {ucbvax,decvax}!decwrl!mogul  mogul@decwrl.DEC.COM