Peruvian Beef Kebabs

Here’s a good marinade for beef. Cut the meat into two-bite-sized pieces, marinate about an hour and cook 5 to 10 minutes, turning half-way through. Making kebabs with tiny meat pieces makes it difficult to cook. I think most people would prefer a little pink on the inside, and tiny pieces will be brown before the outside looks appealing. I used something called “cross rib boneless steak”, and it was cheap and good. Avoid the sections that appear to have fat -- it’s not easy to chew and should be cut away entirely.

Instead of putting onion pieces on the kebab, make ¼” thick cross-slices of red onion and cook them directly on the grill. Oil the pieces well, and cook for about the same time as the meat, but off to the side of the coals.

Marinade:
2 tbs soy sauce
2 tbs lime juice
2 tsps salt
1 tsp ground cumin