1-1/2 pounds tender steak, rib-eye, top sirloin -- trimmed of
2 tablespoon lime juice
2 tablespoon lemon juice
1/4 cup Baharat spice mixture -- in this collection
Instructions:
Buy steaks that are about 1 inch thick. After trimming, cut the steaks
into 1-inch cubes. Place steaks in a glass bowl and add the lemon
and lime juices and the spice mixture. Mix the meat and spices well
so that all pieces are coated. Cover bowl and place in the refrigerator
for at least 4 hours, better overnight. Thread the steak cubes onto
a skewer. Vegetables and mushrooms can be added between the meat,
but I prefer to do the vegetables on separate skewers becauce of the
different cooking times. Grill the kabobs over hot coals until beef
is the desired doneness. Typically, these will take about 4 minutes
on each side. Serve with rice pilaf and a green salad.
