Salvadoran Beef and Vegetable Skewers (Carne Asada Pinchos) with Chimol

In a medium bowl, combine the beef sirloin, 1 tablespoon lime juice, ground cumin, dried oregano, 1/2 teaspoon salt, and black pepper. Mix well to coat the beef, then let it marinate for at least 15 minutes at room temperature.

While the beef marinates, prepare the chimol: In a separate small bowl, combine the diced Roma tomatoes, finely diced white onion, chopped fresh cilantro, 1 tablespoon lime juice, and 1/4 teaspoon salt. Stir well and set aside.

Thread the marinated beef cubes, red bell pepper pieces, green bell pepper pieces, red onion pieces, and cherry tomatoes alternately onto metal skewers. You should get about 8 skewers.

Brush the assembled skewers lightly with 1 tablespoon of olive oil.

Preheat a grill to medium-high heat. Place the skewers on the hot grill and cook for 10-15 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp and slightly charred.

Alternatively, cook the skewers in an oven at 400°F/200°C for 15-20 minutes, turning halfway through, until the beef is cooked and the vegetables are tender.

Remove the skewers from the grill or oven and let them rest for 5 minutes.

Serve the Salvadoran Beef and Vegetable Skewers hot with the fresh chimol on the side.