Anticuchos
½ cup red wine vinegar
¼ cup olive oil
1 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon red chile flakes
3 pounds sirloin, cut into 1-inch cubes
1 red bell pepper, cut into 1-inch squares
½ yellow onion, cut into 1-inch squares
In a small bowl, combine the vinegar, oil, salt, pepper, cumin, garlic powder and chile flakes. Place the meat in a zip-top bag and pour the marinade over. Close the bag, squeezing any extra air out, and make sure the meat is coated evenly in the marinade. Refrigerate for 8 to 24 hours.
Heat a charcoal or gas grill to medium-high. Spray metal skewers with non-stick cooking spray, or soak wooden skewers in water for 30 minutes. Thread the skewers with a cube of meat, a red pepper square and an onion square. Repeat until the skewers are full. Grill for about 3 minutes per side, turning once. Serve hot.