| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat | 6 | Servings | |
INGREDIENTS
| 1 | lb | Beef sirloin |
| 1 | cn | (12-oz) whole button mushrooms |
| 1 | Green pepper | |
| 1 | Red pepper -or- | |
| 2 | Whole canned pimentos | |
| 1/2 | c | Vinegar |
| 1 | Clove garlic; minced | |
| 1/4 | ts | Ground cumin |
| 1/4 | ts | Marjoram |
| 1/4 | ts | Black pepper |
| 1/4 | ts | Ground chili powder |
| 1/2 | ts | Salt |
INSTRUCTIONS
Cut beef into 1/2-inch cubes & place in bowl. Mix vinegar, garlic, cumin, marjoram, chili powder, pepper & salt & pour over meat. Cover & marinate in refrigerator overnight or as long as 24 hours. Remove meat from marinade & place on skewers alternating with 1/2-inch squares of green & red pepper. Top anticucho with button mushroom. Broil near heat about 3 minutes on each side. This recipe makes about 4 dozen 1/2-inch cubes. Allow 4 cubes per skewer and 1 to 2 skewers per person. COL MICHAEL A. DI GENNARO TIME INCLUDES MARINATING From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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