Title: Beef Brochettes
Categories: Meat
Yield: 4 Servings
| 2 | lb | Steak bite siz pieces |
| 1/2 | | Large onion finely chopped |
| 10 | | Sprigs parsley chopped |
| 1 | ts | Salt |
| 1/4 | ts | Black pepper |
| 2 | ts | Paprika |
| 1 | ts | Cumin |
| 1 | tb | Vinegar |
| 1 | tb | Olive oil. |
| 4 | tb | Tomato paste |
| 1 | ts | Salt |
| 2 | tb | Olive oil |
| 1/2 | ts | Tobasco sauce (more if desir |
| 4 | tb | Vinegar |
| 2 | tb | Water |
~----------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