Yield: 20 small hors d'oeuvre skewers
8 long dinner skewers
2 pounds tenderloin of beef or best quality boneless sirloin of beef
4 tablespoons extra virgin olive oil
2 cloves crushed garlic
1 teaspoon cumin powder
1 teaspoon coriander powder
1 teaspoon ground ginger powder
1 tablespoon chili powder
2 teaspoons salt, or, to taste
2 teaspoon black pepper
2 cup chicken broth
2 large green peppers, 1 squares for dinner kebabs, or 2 for hors d'oeuvre
2 large red peppers, 1 squares for dinner kebabs, or 2 for hors d'oeuvre
24 boiler onions for dinner kebabs, or 40 pearl onions for hors d'oeuvre
16 medium mushrooms for dinner kebabs, or 20 buttons for hors d'oeuvre
8 plum tomatoes, seeded & halved for dinner kebabs; Omit for hors d'oeuvre
||Cut the beef into one- inch squares for dinner kebabs, or one-half inch squares for d'oeuvre size. Combine lemon, oil, garlic, seasonings and chicken broth and marinate the meat several hours.
||Alternate the meat and vegetables on the skewers. Broil or grill, basting frequently.
Note: Before putting the onions on the skewers, cut off the root ends and drop into boiling water for a few seconds. The outer skins will slip off easily when you peel them under cold, running water.