1 1/2 lb (675 g) flap steak or filet mignon, cut into large cubes

1/4 cup (60 ml) olive oil

3 tbsp (45 ml) tomato paste

2 tbsp (30 ml) lemon juice

1 tbsp (15 ml) molasses or pomegranate molasses

1 tbsp ground sumac

1 tsp chili powder

1/2 tsp ground black pepper

1/2 tsp salt

1/4 tsp cayenne pepper, or more to taste

2 garlic cloves, chopped

In a large bowl, combine all the ingredients. Let marinate for 15 minutes, or cover and refrigerate overnight.

Drain the meat and keep the marinade. Thread the cubes of meat onto skewers. If the meat has been refrigerated, let rest for 15 minutes.

Preheat the grill or a cast iron grill pan, setting the burners to high. Oil the grate or the pan.

Grill the skewers for 3 minutes on each side or until the desired doneness, basting often with the marinade.

Delicious served with green salad with lemon vinaigrette (see recipe below).

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