• 2 lba. beef or lamb, cubed in bite-size pieces
• 1 medium-sized onion
• 10 sprigs parsley
• 1 tsp. salt
• 3/4 tsp. black pepper
• 2 tsp. paprika
• 1 tsp. cumin
• 1 tblsp. vinegar
• 1 tblsp. olive oil

Combine all the ingredients in a large mixing bowl. Stir to mix well and refrigerate at least 8 hours or overnight. When you are reasy to cook, spear 5 or 6 pieces of meat on skewers. Broil over a charcoal fire until done to your liking. In Morocco, these brochettes are served with French bread and a spicy-hot tomato sauce. Make your own by blending 4 tablespoos of tomato paste with 2 olive oil, and adding 4 tablespoons of vinegar, 2 of water, 1 teaspoon salt and Tabasco sauce of taste.