I didn't exactly have a lot of choice for Anguillan entrees - but this kebab recipe fit the bill for what I was looking for: something quick and easy to make. It also turned out to be pretty good, with a very interesting and difficult to identify taste (my husband guessed soy sauce). It's certainly worth making.

The original recipe also includes pineapple/pearl onion/tomato/pepper kebabs to be served along side the meat ones. I decided to skip these because I was cooking just for my husband and I, and he dislikes pineapple and tomato while I dislike brilled onions. No sense in making them if we would only eat some of the veggies. If you are into veggies, however, I'd advise that you take a look at the original recipe and consider making them. The original recipe also called for distilled white vinegar, while I found white wine vinegar, red wine vinegar, rice vinegar, apple cider vinegar, raspberry vinegar and balsamic vinegar in my pantry, I had no distilled white vinegar. I used the white wine vinegar instead - I think it worked fine.

I cooked the kebabs in my new George Foreman Grill (3 minutes) and they came out pretty well - a good thing as I specifically bought it to make kebabs and fish, things that are not easily turned. The instructions below are for a traditional broiler however.

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Anguillan Kebabs

Ingredients

2 lbs. beef

1/2 cup pineapple juice

1/4 cup white wine vinegar

2 Tbsp. molasses

1 Tbsp. salt

black pepper to taste

wood skewers (soaked in water for 20 minutes)

Instructions

Cut beef into large bite-size cubes. Mix pineapple juice, vinegar, molasses, salt and pepper in a large bowl. Drop the beef cubes and coat well. Marinate at room temperature for 1 hour or more, turning occasionally.

Preheat broiler. String the meat cubes into the skewers, packing them tightly. Baste with the marinade and broil them until done, 9 to 10 minutes if using a traditional broiler.

Adapted from a recipe at Cooking Around the World: Anguillan Recipes.