Name: Colombian Beef Kabobs
Cuisine: Colombian
Ingredients: 2 lb beef (Sirloin works really well) cut into chunks; ½ white onion, roughly chopped; 2 green onions, stalks only; 4 garlic cloves; The juice of 1 orange (Optional); The juice of 2 limes (Optional); ¼ cup (60 mil) heat resistant oil (Vegetable, canola, corn); ½ cup (120 mil) beer; 2 tbsp white vinegar; 1 tbsp Worcestershire sauce; 1 tsp ground cumin; 1 food coloring (Triguisar, Sazón Goya, Bijol) (Optional); Salt and pepper to taste

Ingredients

Scale

2 lb beef (Sirloin works really well) cut into chunks
½ white onion, roughly chopped
2 green onions, stalks only
4 garlic cloves
The juice of 1 orange (Optional)
The juice of 2 limes (Optional)
¼ cup (60 mil) heat resistant oil (Vegetable, canola, corn)
½ cup (120 mil) beer
2 tbsp white vinegar
1 tbsp Worcestershire sauce
1 tsp ground cumin
1 food coloring (Triguisar, Sazón Goya, Bijol) (Optional)
Salt and pepper to taste

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Instructions

In a food processor or blender, blend all ingredients (except the beef) to make the marinade.
Place the beef chunks in a resealable bag, pour in the marinade and seal the bag. Massage well to make sure the beef is well coated and let it rest in the refrigerator for at least 4 hours, preferably overnight.
Thread the beef onto the skewers. If you’re using wooden skewers, make sure to soak them in water for at least 30 minutes before grilling to avoid burning.
Grill the kabobs on medium high heat for 8-12 minutes turning them every 2-3 minutes so that all sides are grilled.
Serve with papa salada (salted potatoes), arepas, Colombian hot sauce, guacamole or chimichurri.