Most of the work goes into the marinade, but you can make that well ahead of time. Other than that, assembling and cooking the kebabs is a matter of 15 to 20 minutes.
- 1/4 cup chopped onion
- 1/2 cup chopped melon. No need to be fancy, and use whatever melons are handy.
- 1 clove garlic - smashed
- 1/2 cup pineapple chunks
- 1 oz olive oil
- 1 oz red wine vinegar
- 1 tsp. ground cumin
- 1 tsp. cayenne pepper
- salt and black pepper to taste
- 3/4 lb chuck roast
- 12 cherry tomatoes
- 1 green bell pepper
- 6-12 chunks onion
- Begin by taking a medium white onion and quartering it.
- Peel loose the outer two or three layers, and cut into 1" squares
- Chop remainder of onion.
- Peel, see, and chop melon.
- Put chopped onion, melon, garlic, pineapple chunks, olive oil, vinegar and spices into food processor. Let it run until you've got a reasonably runny paste.
- If the marinade is too thick, you can thin it with either a bit more olive oil, vinegar, or juice from the pineapple. You want a balance of hot, acid and sweet, and tinkering with the taste is half the fun.
- Cut roast into 3/4" cubes, more or less.
- Assemble kebabs. I do meat, veg, meat veg, alternating the vegetables to get a good loking mix of colors.
- Put kebabs in shallow pan, and pour marinade over them.
- Let marinade for at least an hour.
- Save marinade to mix into some couscous for a tasty side-dish.
- Cook on medium-hot grill for 5-15 minutes.
Preparation time: 30 minutes
Cooking time: 5-15 minutes
Makes 4 kebabs.