Ingredients Jump to Instructions ↓

  1. 2/3 cup olive or vegetable oil

  2. 1/2 cup beef broth

  3. 1/2 cup fresh lemon juice

  4. 2 garlic cloves, finely minced

  5. 2 teaspoons curry powder

  6. 2 teaspoons salt

  7. 4 bay leaves

  8. 16 whole peppercorns

  9. 2 pounds beef tenderloin, cut into 1 1/4-inch cubes 2 large green bell peppers, cut into wedges

  10. 3 medium tomatoes, cut into wedges

  11. 3 medium onions, cut into wedges

Instructions Jump to Ingredients ↑

  1. In a large resealable plastic bag or shallow glass dish, combine the first eight ingredients; mixing well. Remove 2/3 cup for basting and refrigerate. Add beef to remaining marinade; turn to coat. Cover and refrigerate for 8 hours or overnight. Drain and discard the marinade. On metal or water-soaked bamboo skewers, alternate beef, green peppers, tomatoes and onions. Place on a greased rack in a broiler pan; broil 5-inches from heat source for 3 minutes on each side. Baste with reserved marinade. Continue broiling, turning and basting for 8 to 10 minutes or until meat reaches desired doneness.


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