Californian Pork Kebabs
|Pork fillets||1 Pound, cut into cubes (500 Gram)|
|Onion||1 , chopped|
|Garlic||3 Clove (15 gm), chopped|
|Dried red chilies||2|
|Thyme||2 Tablespoon, chopped|
|Oregano||2 Tablespoon, chopped|
|Ground cumin||2 Teaspoon|
|Ground black pepper||2 Teaspoon|
|Lemon juice||3 Fluid Ounce (90 Milliliter)|
|Pineapple juice||3 Fluid Ounce (90 Milliliter)|
|Olive oil||2 Tablespoon|
1. To make marinade, place onion, garlic, chillies, thyme, oregano, cumin, black pepper, lemon juice, pineapple juice and oil into a food processor or blender and process until smooth.
2. Place pork in a glass or ceramic bowl, pour over marinade' and toss to combine. Cover and marinate at room temperature for 2 hours or in the refrigerator overnight.
3. Preheat barbecue to a medium heat. Drain pork well. Thread pork and pineapple, alternately, onto lightly oiled skewers. Place skewers on lightly oiled barbecue grill and cook, turning several times, for 5-8 minutes or until pork is tender and cooked through