• 1/2 pound boneless beef chuck
  1/2 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 onions

Cut 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.