Fastest Beef Kebab

This shish kebab is cooked on coals almost instantly, and preparation will take no more time than charcoal is kindled. Choose the most tender and quick-cooking meat for it.

Ingredients

• 1-1.3 kg beef tenderloin, shoulder or rump flesh
• 2 fleshy sweet red peppers
• ghee and olive oil
• salt, freshly ground black pepper
• 1 red hot chili
• 1 large red onion
• 2 very ripe tomatoes
• 1 lime

Directions

1. Bring the ghee to room temperature. Remove all films from the meat. Cut the meat horizontally lengthwise into 2 layers, then each of them - in half vertically, and then crosswise into pieces of 3.5-4 cm.
2. Rub all the pieces of meat with salt and pepper, and then ghee, as if gently rubbing it into the flesh. Cover and let the meat sit for 30-60 minutes.
3. For salsa, peel the onion and chili and chop thinly. Remove the zest from the lime, squeeze the juice, mix the juice and zest with olive oil, onions and chili, and season with salt. Cut the tomatoes into small cubes, add to the chili onions, pepper, cover and let sit while the rest is cooking.
4. Light the coals in the grill - they should burn through well and be covered with gray ash. Cut the bell peppers into 3 cm squares, peeling off partitions and seeds. String the meat and pepper on skewers, alternating the pieces (the meat must be strung lengthwise).
5. Grill the kebabs over the coals, turning frequently, 4 minutes. Remove, let sit on a platter for 10 minutes. Grill over charcoal for another 3-6 minutes, until the desired degree of doneness is desired. Let it rest for 5 minutes before serving. Serve with salsa.