Shrimp and Pineapple Tikka
Tikka is an Indian word for pieces, so these are actually kebabs with Indian spices. These instructions will be for the broiler, but they can be easily grilled over direct heat. From "Indian, 100 Everyday Recipes" by Love Food (whatever that is).
INGREDIENTS
Nutrition- 1teaspoon cumin seed
- 1teaspoon coriander seed
- 1⁄2teaspoon fennel seed
- 1⁄2teaspoon yellow mustard seeds
- 1⁄4teaspoon fenugreek seeds
- 1⁄4teaspoon nigella seeds
- 1pinch chili powder
- 2
- 12
- 12
-
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DIRECTIONS
- 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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