Beef brochettes
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | pounds | Steak bite siz pieces |
| ½ | Large onion finely chopped | |
| 10 | Sprigs parsley chopped | |
| 1 | teaspoon | Salt |
| ¼ | teaspoon | Black pepper |
| 2 | teaspoons | Paprika |
| 1 | teaspoon | Cumin |
| 1 | tablespoon | Vinegar |
| 1 | tablespoon | Olive oil. |
| 4 | tablespoons | Tomato paste |
| 1 | teaspoon | Salt |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Tobasco sauce (more if desir |
| 4 | tablespoons | Vinegar |
| 2 | tablespoons | Water |
Directions
~----------HOT SAUCE FOR
BROCHETTES---------------------------------------- Mix well all ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or overnight, if possible. Whenready to cook, spear 5 or 6 pieces of meat on each skewer. Broil meat over a cahrcoal fire until done to your liking. Serve with large chunds of French Bread. Hot Sauce: Blend tomato paste and olive oil in bowl. Mix thoroughly. Add vinegar, salt, tabasco and water. Mix well. Add more tabasco for hotter taste. Regrigerate until ready to use. The best brochettes I have ever had was at a little brochette stand in Kenitra, Morocco.
Nothing will ever compare to them, but these come close. Carolyn in Asheville