Hawain Meat Brochettes Recipe
Ingredients
| Green capsicum | 1 Kilogram, cut in ribbon like long pieces | |
| Green capsicum | 1 | |
| Red capsicum | 1 | |
| Yellow capsicum | 1 | |
| Pineapple | 1 | |
| Cherry tomatoes | 1 Tablespoon | |
| Mushrooms | 12 | |
| Marinade | 1 Cup (16 tbs) | |
| Pineapple juice | 1 1⁄2 Cup (24 tbs) | |
| Balsamic vinegar | 1 Teaspoon | |
| Balsamic vinegar | 1 Tablespoon | |
| Honey | 1 Tablespoon | |
| Chili sauce | 1 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste |
Directions
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.
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.
Chef
