---------- Recipe via Meal-Master (tm) v8.02
  
       Title: SPICY KEBABS
  Categories: Meats, Bar-b-q, Usenet
       Yield: 1 batch
  
       2 lb Pork or lamb
            -(boneless), lean, cut
            -into 1 1/2 inch cubes
     1/4 c  Peanut butter, smooth
       1 ts Coriander, ground
   1 1/2 ts Salt
     1/2 ts Cayenne pepper (or more,
            -to taste)
       1 ts Cumin, ground
     1/2 ts Pepper
       4    Onions
       1    Garlic clove, minced
   1 1/2 ts Lemon juice
       1 tb Brown sugar
       1 tb 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 you can. 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:
   
   *  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.
   
   *  You could probably put some vegetables (onions,
   bell peppers) on the skewers between the meat chunks;
   watch out that the veggies don't burn.
   
   : Difficulty:  easy.
   : Time:  15 minutes preparation, several hours
   marinating, 30 minutes cooking.
   : Precision:  Approximate measurement OK.
   
   : Jeffrey Mogul
   : DEC Western Research Lab, Palo Alto, California, USA
   : {ucbvax,decvax}!decwrl!mogul     mogul@decwrl.DEC.COM
   
   : Copyright (C) 1986 USENET Community Trust
  
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