1 onion, thinly sliced

2 cloves garlic, finely chopped

Juice of 1/2 lime

1/2 cup (125 ml) vegetable oil

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) honey

1 tablespoon (15 ml) fresh ginger, finely chopped

1/4 teaspoon (1 ml) ground cloves

1/2 teaspoon (2.5 ml) mustard seeds

2 teaspoons (10 ml) ground cumin

1 bay leaf

1 cinnamon stick

1 sprig thyme

1 sprig rosemary

Tabasco sauce, to taste

1 tablespoon (15 ml) cracked pepper

1 3/4 lb (800 g) beef sirloin, cut into sixteen 1 1/2-inch (4-cm) cubes

20 cubes bell peppers of different colors

4 long skewers

1. In a bowl, combine all the marinade ingredients. Add the beef. Allow to marinate in the refrigerator for about 4 hours.

Preheat the grill, setting the burners on high. Oil the grate.

Thread the beef onto the skewers alternating with pieces of bell pepper.

Grill to your desired doneness, turning occasionally. Count 7 to 8 minutes for rare meat.

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