SPICY KEBABS

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 —–