2 pounds top sirloin or fillet, cut into 1" cubes 2 garlic cloves, minced 2 Tablespoons fresh lemon juice 2 Tablespoons olive oil 1 teaspoon ground cumin 1 teaspoon salt 1/2 teaspoon fresh ground pepper
Combine all ingredients in a sealable plastic bag and blend well. Marinate over night in refrigerator. Let meat return to room temperature before grilling. Thread meat onto skewers, reserving marinade. Grill over hot fire, turning occasionally and basting with marinade. Kebabs are done when outside is browned and inside is still pink and juicy; about 10-15 minutes.
For tips on grilling kebabs, see this month’s article; ’What About Kebabs?’.