Arabian-Style Kabobs Recipe - Cooking Index
Arabian-Style Kabobs Recipe - Cooking Index
| 2 lbs | 908g / 32oz | Beefsteak, or pork loin |
| 4 tablespoons | 60ml | Baharat - Arabic Curry Powder* |
| 1/2 cup | 118ml | Lime juice |
Trim the fat from the meat and cut into 1-inch cubes. In a bowl, combine the spice blend with the lime juice and make a paste.
Place the meat and the marinade paste into a Ziploc bag and seal. Massage the bag to get all the meat coated with the marinade paste. Place Ziploc bag in the refrigerator for 2-4 hours.
Skewer the meat by itself or with your favorite kabob vegetables: onions, mushrooms, green, red, yellow bell peppers, and grill over medium coals. Remove the meat from the grill when it is at the desired degree of doneness. Do not over cook the meat. If using pork, take it off the grill when is is stil pink in the middle.
* in this recipe collection
Source:
Bill Wight
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