Shrimp and Pineapple Tikka
photo by threeovens
- Ready In:
- 1 teaspoon cumin seed
- 1 teaspoon coriander seed
- 1⁄2 teaspoon fennel seed
- 1⁄2 teaspoon yellow mustard seeds
- 1⁄4 teaspoon fenugreek seeds
- 1⁄4 teaspoon nigella seeds
- 1 pinch chili powder
- 2 tablespoons fresh lemon juice or 2 tablespoons pineapple juice
- 12 jumbo shrimp, peeled deveined tails intact
- 12 pineapple chunks, bite-sized (can use well-drained canned)
- kosher salt
- fresh cilantro, chopped for garnish
- If you are going to use wooden skewers, soak them in water for at least 20 minutes.
- In a hot, dry skillet, toast cumin, coriander, fennel seed, fenugreek, and nigella seeds just until fragrant; remove from pan immediately so as not to burn.
- Grind spices, with chili powder and salt, either in a mortar and pestle or a spice grinder, to a fine powder; transfer to a non-metallic bowl and stir in the lemon juice.
- Add shrimp to the bowl and toss to coat; marinate 10 minutes.
- Meanwhile, preheat broiler.
- Thread skewers with 3 shrimps alternating with 3 pieces of pineapple.
- Broil 4 inches from heat source until shrimp is opaque and cooked through, about 2 minutes per side; rush with marinade.
- Serve with plenty of cilantro sprinkled over top.
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