Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Boneless Beef (top round, trimmed and cut into 1 1/2\" cubes) |
| 2 tablespoons | Olive oil |
| 2 tablespoons | Lime juice |
| 1 tablespoon | Chile Powder |
| 1 teaspoon | Cumin, ground |
| 2 eaches | Cloves garlic, minced |
Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly.
Thread meat on skewers and grill, turing several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes.
Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning.
Source: Best Barbeque Recipes by Mildred Fischer