500 g/1 lb 2 oz beef tenderlion
1 tbsp red wine vinegar
100 g/4 oz scallions
200 g/8 oz tomatoes
Wash and trim beef tenderloin. Cut into pieces 40-50 g(1 1/2-2 oz) each, put into a ceramic or other nonreactive container, season with salt and pepper, add vinegar and finely chopped onion mix everything well. Cover container and leave 2-3 hours in cool place to marinate.
Thread marinated meat on skewers and cook over glowing coals approximately 8-10 minutes, rotating skewers to insure that meat cooks evenly on all sides.
To serve — remove grilled meat from skewers, put on a heated plate, garnish with tomatoes, thinly sliced onions, scallions, and lemons.