BEEF BROCHETTES

      Title: BEEF BROCHETTES
  Categories: Meats
       Yield: 4 Servings
  
       2 lb Steak bite siz pieces
     1/2    Large onion finely chopped
      10    Sprigs parsley chopped
       1 ts Salt
     1/4 ts Black pepper
       2 ts Paprika
       1 ts Cumin
       1 tb Vinegar
       1 tb Olive oil.
       4 tb Tomato paste
       1 ts Salt
       2 tb Olive oil
     1/2 ts Tobasco sauce (more if desir
       4 tb Vinegar
       2 tb Water
  
   ~----------HOT SAUCE FOR
   BROCHETTES---------------------------------------- Mix well all
   ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or
   overnight, if possible. Whenready to cook, spear 5 or 6 pieces of
   meat on each skewer. Broil meat over a cahrcoal fire until done to
   your liking.  Serve with large chunds of French Bread. Hot Sauce:
   Blend tomato paste and olive oil in bowl. Mix thoroughly. Add
   vinegar, salt, tabasco and water. Mix well. Add more tabasco for
   hotter taste. Regrigerate until ready to use. The best brochettes I
   have ever had was at a little brochette stand in Kenitra, Morocco.
   Nothing will ever compare to them, but these come close. Carolyn in
   Asheville
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