Shrimp And Pineapple Tikka - cooking recipe

Ingredients

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

Preparation

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.