Beef Kabobs
1/2 pound boneless beef chuck1/2 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 onionsCut beef into eight 1 1/2-inch cubes.Mix lemon juice, olive oil, bay leaves, chopped garlic, salt, pepper and cumin. Pour over beef cubes. Cover. Refrigerate 8 hours or overnight.On two skewers, alternate beef cubes, tomatoes and onions. Cook over hot coals or under broiler about 15 minutes, turning every 5 minutes.Serve over hot, cooked rice.
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