12917 Serves 8 (1 brochette per person) Wed Aug 06 08:11:32 -0700 2008 Tue Feb 03 01:09:24 -0800 2009 Licensed http://www.chow.com/recipes/12917 Tue, 03 Feb 2009 09:09:24 GMT Central Americans, as a rule, do not eat many spicy foods. The red peppers in the sauce are sweet red bell peppers and not spicy chiles. Chile sauces, however, are used as condiments. Sour oranges, also called Seville or bitter oranges, are featured in many dishes of Central America and should be sought out for this dish. Latin American markets are a good source.

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Combine the onion, tomato, garlic, and sour orange juice and mix well to form a marinade.

Season the beef with salt and pepper and place in a resealable plastic bag. Pour the marinade over the beef, toss the mixture well to combine, seal the bag, and refrigerate overnight.

Heat the oil and sauté the red onions and bell peppers until soft. Add the tomatoes, sour orange juice, stock, vinegar, and sugar.

Simmer until slightly thickened, about 15 minutes. Season to taste with salt and pepper. Blend well in a processor or blender and reserve. (The sauce may be made 1 day in advance.)

Remove the beef from the marinade and drain, reserving any leftover marinade for basting.

Skewer the beef cubes, scallion sections, and sausage sections in an alternating fashion, with 2 ounces [55 g] each of beef and sausage per skewer.

Grill over a medium-hot indirect charcoal fire, basting with the reserved marinade, until the beef cubes are medium rare to medium.

Serve 1 brochette per person, with or without the skewers. The reheated sauce may be applied to the plate under the brochette or piped directly on the brochettes with a squeeze bottle.

]]> http://www.chow.com Arthur L. Meyer 50 Main 1 small onion, puréed

]]> 1 Roma or plum tomato, puréed

]]> 2 garlic cloves, minced

]]> Juice of 1 sour orange (see Chef Notes)

]]> 1 pound [450 g] beef sirloin, cut into ¾-inch [2-cm] cubes

]]> 1 tablespoon [15 mL] salt

]]> ½ tablespoon [8 mL] black pepper

]]> 2 tablespoons [30 mL] vegetable oil or lard

]]> 2 small red onions, minced

]]> 2 large red bell peppers, stems, seeds, and ribs removed, minced

]]> 2 Roma or plum tomatoes, finely chopped

]]> Juice of 1 sour orange

]]> ¼ cup [60 mL] rich chicken stock

]]> ¼ cup [60 mL] red wine vinegar

]]> 1 tablespoon [15 mL] sugar

]]> Salt and pepper to taste

]]> 6 scallions, cut into 1-inch [2.5-cm] lengths, for skewering

]]> 1 pound [450 g] small sausages, such as Spanish chorizo, cut into 1-inch [2.5-cm] lengths

]]> 8 wooden or metal skewers, soaked if wooden

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