Kebabs are fun! Delicious! Easy! No kidding!
You can really grasp the essence of world cuisine with kebabs, the marinade is the passport to your next culinary adventure.
The hardest part of kebab cooking is not over cooking the meat. Once you can trust your timer you can master this step easily.
This tropical recipe is reminiscent of the coastal state of Goa India. Pineapple juice, garlic and curry really captures the laid-back beach vacation destination of northern India.
For a Moroccan kebab recipe, try this one.
2 lb pork, cubed
1 can coconut milk
2 Jalapeños, diced
2 Tbs ginger paste
1 Tbs curry powder (I used Madras curry powder)
5 oz can tomato paste
6 oz can pineapple juice
2 Tbs red wine vinegar
2 cups cherry tomatoes
Trim pork and cut into 1 inch cubes.
Combine next seven ingredients in a large bowl and add pork cubes.
Marinate for 4 hours or overnight.
Preheat broiler 5 minutes.
Skewer pork cubes and tomatoes.
Prepare roasting pan with rack (I use a cookie sheet lined with foil with cookie racks)
Place kebabs on racks with space in-between 4-6 inches below broiler.
Broil for 5 minutes on one side and 3 minutes on the other.
Meat should be slightly pink in the middle, it will continue cooking slightly after removing from the oven.
Note: You may also Bar-B-Que kebabs on open wood or charcoal flame (highly recommended).