2 pounds pork or lamb -- (boneless), lean
-- cut in 1-inch cubes
1-1/2 inch cubes
1/4 cup peanut butter -- smooth
1 teaspoon coriander -- ground
1-1/2 teaspoons salt
1/2 teaspoon cayenne pepper -- (or more, to taste)
1 teaspoon cumin -- ground
1/2 teaspoon pepper
4 onions
1 garlic clove -- minced
1-1/2 teaspoons lemon juice
1 tablespoon brown sugar
1 tablespoon soy sauce
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.
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 kabobs -- 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.
