Recipe: Sirloin Kebabs

SIRLOIN KEBABS

For marinade:
4 garlic cloves, crushed
1 tsp bijol (ground annato) or paprika
2 tb ground cumin
1 tsp ground cinnamon
salt and pepper 1 cup balsamic or red wine vinegar
1/4 cup orange juice

For sirloin kebabs:
2 1/2 lbs boneless top sirloin, cut into 1 1/2 inch pieces
about 20 8-inch wooden skewers
20 cherry tomatoes
3 red onions, cut into 8 wedges
2 green bell peppers, cut into 1 1/2-inch pieces

In a blender, blend together the marinade ingredients.

In a sealable plastic bag combine the sirloin and the marinade, seal the bag and let marinate at room temperature for at least 2 hours.

In a shallow dish soak the skewers in water for 1 hour.

Drain the sirloin, reserving the marinade, thread the skewers with the sirloin, tomatoes, onions and bell pepper. Brush the kebabs with marinade.

Grill the kebabs on an oiled rack in your grill or over coals, basting often with reserved marinade and turning them, 8-10 minutes for medium-rare meat.