Grilled Skewered Beef

1 kg beef fillet or boneless sirloin, cut into 4 cm cubes
1 medium-sized onion, finely grated
4 tablespoons red wine vinegar or fresh pomegranate juice
1 teaspoon salt
¼ freshly ground black pepper
Melted butter (optional)
2 medium-sized tomatoes, cut into eighths
8 spring onions, trimmed
Sprigs of fresh coriander or parsley
1 lemon, quartered

In a large bowl, combine the beef, onion, vinegar, salt and pepper. Mix well. Cover and let stand at room temperature for 3 hours or in the refrigerator for 6 hours, turning the cubes of meat in the marinade from time to time to keep them well moistened.

Remove the meat from the marinade and thread on to long skewers. Brush the meat with melted butter, and then grill it, preferably over charcoal, for about 15 minutes or until the meat is done to your taste, turning frequently.

Using a fork, push the meat off the skewers on to warmed individual plates and garnish with the tomatoes, spring onions, coriander or parsley, and lemon. Serve at once.