|Copyright 2012 LtDan'sKitchen blogs|
Coriander is a pain to find here locally. Cilantro which is the plant from coriander tastes differently as a seed. The seed is a cross between a thyme and lemon so I ended up using dried thyme to at least give a hint of the missing coriander taste. I was also unsure if the marinate will translate well to pork which has a more bland flavor when not seasoned well so I upped it just a bit to make sure that the kebab will cook with the right amount of flavor.
Pork Moroccan Kebabs
4 lbs pork meat, 1-inch dice
2 large onions, shredded
4 garlic cloves, grated
1/3 cup vegetable oil
1 tsp cumin
1/2 tsp thyme
1/4 tsp black pepper
1 tbsp coarse salt
1. Marinate the pork in the oil, onions, garlic and spices. Leave it to marinate
at room temperature for 3 hours.
2. Skewer the seasoned pork in bamboo sticks and top with a tomato. Slather
the leftover marinade over the kebabs before cooking on a charcoal spit.
3. Cook until the meat is browned on all sides and serve immediately.