Conference turris::cooks

1781.0. "pork kebabas" by JACKAL::CARROLL () Thu May 25 1989 11:02

				PORK KEBABAS


	1 3/4 Lbs. boneless pork loin
	2 Tbls. olive oil
	1/2 Tsp. crushed red pepper
	1/2 Tsp. ground cumin
	1/4 Tsp. ground coriander
	12 wooden skewers, soaked for 30 minutes
	in water
	2 Limes cut into wedges(for serving)
	


	Cut the pork along its natural lines
	into 1 inch cubes. Trim off any fat.

	Place the meat into a zip lock bag.

	Put the olive oil, red pepper, cumin,
	and coriander into the bag.

	Toss to insure that all of the meat is
	coated.

	Refrigerate at least one hour longer
	if you want a mor intense flavor.

	Thread 4 or 5 pices of meat on to each
	skewer be sure that the cubes are pressed
	together tightly, this prevbents the meat
	from drying out during cooking.

	Cook over med. heat on the grill or Habachi.