Hawain Meat Brochettes
|Green capsicum||1 Kilogram, cut in ribbon like long pieces|
|Cherry tomatoes||1 Tablespoon|
|Marinade||1 Cup (16 tbs)|
|Pineapple juice||1 1⁄2 Cup (24 tbs)|
|Balsamic vinegar||1 Teaspoon|
|Balsamic vinegar||1 Tablespoon|
|Chili sauce||1 Teaspoon|
1 Mix the marinade ingredients together. Soak the meat pieces in it for as long as time permits.
2 Deseed and cut the capsicums in square pieces. Peel and core the pineapple and cut into cubes. Keep the mushrooms and tomatoes whole. You may use tinned pineapple.
3 Pierce the vegetables and pineapple through skewers. In separate skewers, thread the meat pieces.
4 Grill both the meat brochettes and vegetable skewers, basting with the marinade till the meat is done and the vegetables get charred by the sides.
5 Place both the skewers on a platter lined with lettuce leaves.