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Name: Spicy Kebabs
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: 1 ts Cumin, ground; 1 tb Brown sugar; 1/2 ts Pepper; 2 lb Pork or lamb; 1 Garlic minced; 1/4 c Peanut butter, smooth; 1/2 ts Cayenne pepper (or more,; 1 1/2 ts Salt; 1 ts Coriander, ground; 1 tb Soy sauce; 4 Onions; 1 1/2 ts Lemon juice

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INGREDIENTS

1 ts Cumin, ground
1 tb Brown sugar
1/2 ts Pepper
2 lb Pork or lamb
1 Garlic ; minced
1/4 c Peanut butter, smooth
1/2 ts Cayenne pepper (or more,
1 1/2 ts Salt
1 ts Coriander, ground
1 tb Soy sauce
4 Onions
1 1/2 ts Lemon juice

Batch

INSTRUCTIONS

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. Dont 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 its 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 dont 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

NOTES

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Spicy Kebabs

1 ts Cumin, ground
1 tb Brown sugar
1/2 ts Pepper
2 lb Pork or lamb
1 Garlic minced
1/4 c Peanut butter, smooth
1/2 ts Cayenne pepper (or more,
1 1/2 ts Salt
1 ts Coriander, ground
1 tb Soy sauce
4 Onions
1 1/2 ts Lemon juice

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. Dont 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 its 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 dont 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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Nutrition

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Serving Size: 1 Batch (1907g)
Recipe Makes: 1 Batch

Calories: 834
Calories from Fat: 272 (33%)

Amt Per Serving		% DV

	Total Fat 30.2g	40 %
	Saturated Fat 6.3g	31 %
	Monounsaturated Fat 14g
	Polyunsanturated Fat 8.1g
Cholesterol 0mg		0 %
Sodium 312.8mg		11 %
Potassium 1905.6mg		50 %
Total Carbohydrate 130.8g		38 %
	Dietary Fiber 22g	88 %
	Sugars, other 108.8g
Protein 26.1g		37 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 834

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