Beef Kabobs

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  • 1/2 pound boneless beef chuck
  • 1/2 cup lemon juice
  • 2 tablespoons olive oil
  • 2 bay leaves
  • 1 clove garlic, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin
  • 4 cherry tomatoes
  • 4 small boiling onions


  1. Cut beef into eight 1 1/2-inch cubes.
  2. Mix lemon juice, olive oil, bay leaves, chopped garlic, salt, pepper and cumin. Pour over beef cubes. Cover.
  3. Refrigerate 8 hours or overnight.
  4. On two skewers, alternate beef cubes, tomatoes and onions.
  5. Cook over hot coals or under broiler about 15 minutes, turning every 5 minutes.
  6. Serve over hot, cooked rice.

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