Arabian Style Kabobs

2 pounds beefsteak or pork loin
4 tbsp Baharat - Arabic curry powder
1/2 cup lime juice

Trim the fat from the meat and cut into 1 inch cubes.  In a bowl, combine the spice blend with the line juice and make a paste.  PLace the meat and the marinade paste into a sealing bag and seal.  Masssage the bag to get all the meat coated with the marinade paste.  Place bag in refrigerator for 2-4 hours.

Skewer the meat by itself or with your favorite kabob vegetables:  onions, mushrooms, green, red, yellow bell peppers, and grill over medium coals.

remove the meat from the grill when it is at the desired degree of doneness. Do not cover, cook the meat.  If using pork take it off the grill when it is still pink in the middle.