Kebabs From Anguilla
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INGREDIENTS 2 pounds boneless beef rump or top round, cut into 12 cubes of about 1-1/2 inches each
1/3 cup unsweetened pineapple juice
3 tablespoons distilled white vinegar
2 tablespoons molasses
2 teaspoons salt
Freshly ground black pepper
12 boiling onions, simmered in water for 5 minutes and peeled
12 cherry tomatoes
2 green peppers, halved, seeded, deribbed and cut into 1-1/2-inch squares
12 (1-inch) cubes fresh pineappleCombine the pineapple juice, vinegar, molasses, salt and several grinds of pepper. Add the cubes of beef and let them marinate at room temperature for 1 hour. Drain the meat and reserve the marinade to use as a basting sauce.
Thread the meat, onions, tomatoes, green peppers and pineapple cubes alternately onto 4 skewers. Brush the skewers with the marinade.
Grill the kebabs about 4 inches above the coals, turning the skewers every 3 minutes, for about 10 minutes, or until the beef is cooked to the required degree. Baste the kebabs with the marinade each time you turn them.
Serve with plain boiled rice and pour any remaining marinade over the kebabs.
Serves 4