Grilled Caribbean Beef Kabobs
|Boneless rib steak||2 Pound (Blade Or Chuck Short Rib, L-Inch/2.5 Centimeter Thick, 1 Kg)|
|Lemon juice/Lime juice||125 Milliliter (0.5 Cup)|
|Vegetable oil||50 Milliliter (0.25 Cup)|
|Liquid honey||50 Milliliter (3 Tablespoon)|
|Minced hot pepper||15 Milliliter (1 Tablespoon)|
|Minced ginger root||15 Milliliter (1 Tablespoon)|
|Soy sauce||15 Milliliter (1 Tablespoon)|
|Cinnamon||2 Teaspoon (0.5 Teaspoon)|
|Cloves||1 Milliliter (0.25 Teaspoon)|
Trim steak; cut meat into 1-inch (2.5 cm) cubes.
Marinade: In non metallic bowl, whisk together lemon juice, oil, honey, hot pepper, gingerroot, soy sauce, allspice, cinnamon and cloves; add beef cubes, stirring to coat.
Cover and refrigerate for at least 8 or up to 24 hours, stirring occasionally.
Reserving marinade, thread meat onto greased metal skewers.
Place on greased grill over medium-hot coals or at medium setting; cook, turning once and basting occasionally with marinade, for 7 to 10 minutes or until browned outside and pink inside.