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Broiled Skewered Beef With Pineapple, Tomatoes, Peppers And Onions
(Kebabs)
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| What You Need: |
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½ cup canned pineapple juice
¼ cup distilled white vinegar
2 tablespoons dark molasses
1 tablespoon salt
Freshly ground black pepper
2 pounds top sirloin of beef or boned sirloin steak, trimmed of excess fat and cut into 1½ inch cubes
12 white onions, each about 1 inch in diameter
12 firm ripe cherry tomatoes, each about 1 inch in diameter
1 medium-sized pineapple, peeled, cored and cut into 1-inch cubes
2 medium-sized green peppers, seeded, deribbed and cut into 2-inch squares
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| How To Cook: |
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1. Combine the pineapple juice, vinegar, molasses, salt and a few grindings of pepper in a deep bowl, and stir until the ingredients are well combined.
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2. Drop in the beef cubes and turn them about with a spoon to coat them well. Marinate at room temperature for at least 1 hour, turning the beef over occasionally.
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3. Meanwhile, drop the onions into enough boiling water to cover them completely and boil briskly for 5 minutes. Drain the onions in a sieve or colander and, when they are cool enough to handle, trim the root ends with a sharp knife and slip off the skins.
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4. Light a layer of coals in a charcoal broiler and let them burn until a white ash appears on the surface, or preheat a kitchen broiler to its highest point.
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5. Remove the beef from the marinade and string the cubes tightly on 2 or 3 skewers, pressing them firmly together. Thread the onions, tomatoes, pineapple cubes and green peppers alternately on separate skewers.
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6. Brush the kebabs evenly on all sides with the marinade. Turning and basting the kebabs every 3 minutes or so, broil them 4 inches from the heat for 9 or 10 minutes, or until the pineapple and vegetables brown richly and the beef is done to your taste.
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7. Watch the vegetables carefully; they may take less time to cook than the meat and should be removed when done.
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8. Slide the beef, pineapple and vegetables off the skewers onto heated individual plates and serve at once.
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