Recipe - Beef Brochettes

2 pound Steak bite siz pieces
One half Large onion finely chopped
10 Sprigs parsley chopped
1 teaspoon Salt
One fourth teaspoon Black pepper
2 teaspoon Paprika
1 teaspoon Cumin
1 tablespoon Vinegar
1 tablespoon Olive oil.
4 tablespoon Tomato paste
1 teaspoon Salt
2 tablespoon Olive oil
One half teaspoon Tobasco sauce (more if desir
4 tablespoon Vinegar
2 tablespoon 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini