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What You Need:
(To Serve: 4)
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¼ cup finely grated onion
2 tablespoons finely cut fresh basil, or substitute 1 tablespoon dried crumbled basil
½ teaspoon salt
1/8 teaspoon freshly ground black pepper
¼ cup red wine vinegar
GARNISH
6 to 8 scallions, cut into 4-inch lengths, washed thoroughly and dried
1 lemon, quartered
Fresh coriander (cilantro) or parsley sprigs
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Translate this recipe:
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| How To Cook: |
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1. In a large mixing bowl, combine the grated onion, basil, salt, pepper and vinegar. Add the meat and toss it in the marinade to coat it thoroughly, then marinate at room temperature for 5 to 6 hours.
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2. Toss the cubes about in the marinade every hour or so to keep them well moistened. Light a layer of coals in a charcoal broiler and burn until a white ash appears on the surface, or preheat your kitchen broiler to its highest point.
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GARNISH
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1. Remove the meat from the marinade and string the cubes on 4 long skewers, pressing them firmly together. Broil 4 inches from the source of the heat, turning the skewers occasionally, until the meat is done to your taste.
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2. For rare meat, allow about 10 minutes in all; well-done meat will take about 15 minutes. Slide the meat off the skewers onto heated individual plates and garnish with the scallions, quartered lemon and coriander or parsley sprigs.
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