Each year during A Night in Old San Antonio, long lines form for the Bongo K-Bobs that Lillian Villanueva and her team produce every year. The meat on a stick is tender and delicious and is served as fast as the meat will cook over the hot coals. I had a chance to work this booth last year and was glad to get the recipe so I can make my own any time of year. But you’ll find me in line, too. They’re worth the wait.
Have a great NIOSA, Lillian and all of you making Bongo K-Bobs in the Froggy Bottom area.
1/2 clove garlic, minced
Juice of 3 lemons
1/2 cup olive oil
1/4 teaspoon pepper, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon dried oregano
1/4 teaspoon ground comino or cumin
3 pounds ball tip beef, cut into chunks (see note)
1 onion, chopped into large wedges
2 bell peppers, cut into large wedges
6-8 thick, sturdy skewers soaked in water
Note: This is a special cut of meat NIOSA uses; top sirloin would also do. Cut into chunks so that you can divide it among 6 or 8 skewers, depending on how much meat you want in each serving.
Mix the garlic, lemon juice, olive oil, pepper, salt, oregano and comino and onion. Marinate the beef in it for at least six hours or overnight.
When the meat is ready, alternate beef, onion wedges and fresh bell pepper wedges on skewers. Grill over hot coals until desired doneness.
Makes 6-8 skewers.
From A Night in Old San Antonio