Lime and Cilantro Pork Kebabs

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                            FOOD FUNNY
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Here's a good one from Rosemary Zwick:

When I worked as a clerk for a large hotel chain, I would often
personalize my transactions by glancing at the name on the credit card
the guest was using and then use his or her name as we finished the
check-in or check-out procedure.

During one very busy check-in evening, a guest was using a corporate
card and I failed to catch that. As I handed him back his card, I said,
"Have a pleasant stay with us, Mr. Bell."

"Oh, please," he replied pleasantly, "call me Taco."

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                            TODAY'S RECIPE
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This dish may be assembled several hours in advance and refrigerated until you are ready to cook it.

Lime and Cilantro Pork Kebabs

1 - 1 1/2 lbs (450 - 675 g) pork tenderloin or pork loin, trimmed of all fat and cut into 2-inch (5 cm) cubes
1 cup (250 ml) plain fat-free yogurt
1/4 cup (60 ml) lime juice
1/4 cup (60 ml) chopped fresh cilantro (coriander leaves)
Salt and freshly ground pepper to taste
Cayenne pepper to taste (optional)
1 - 2 Spanish, Vidalia, or other sweet onion, cut into 2-inch (5 cm) chunks

Combine the pork, yogurt, lime juice, cilantro, salt, pepper, and
optional cayenne in a large bowl. Stir to thoroughly combine.
Refrigerate for at least 4 hours or overnight. Thread the meat and onion
on skewers and grill or broil until the meat is done, about 20 minutes, turning occasionally.
Serves 4 to 6.
Received on Sun Jun 13 19:18:02 2010