Ingredients

2 jalapeno peppers; stemmed and minced
3 Serrano peppers; stemmed and minced
1/2 medium onion; diced
2 cloves garlic; pressed
1 cup vegetable oil
1/2 cup lime juice; freshly squeezed
1/2 tablespoon cumin powder
2 tablespoons cilantro; minced
4 8 oz catfish fillets; skinless and boneless
1 cup tomatoes; peel, dice, chill
2 1/2 pounds boneless beef, top round; trimmed; cut into 1 1/2″ cube
2 tablespoons olive oil
2 tablespoons lime juice
1 tablespoon chile powder
1 teaspoon cumin; ground
2 each cloves garlic; minced

Directions

Prepare a hot charcoal fire. In a large bowl, combine beef cubes with remaining ingredients, tossing to coat evenly. Thread meat on skewers and grill, turning several times, four to six inches above ashed coals until meat is browned outside and tender, pink and juicy inside, about 10 minutes. Note: If you are using bamboo skewers, soak the skewers in water for one hour or longer to prevent burning.