Fajita Shish Kabob Marinade - cooking recipe

Ingredients

juice of 2 fresh limes or lemons
1 (10 oz.) can Ro-Tel tomatoes and green chilies, chopped
2 cloves garlic, minced
1/2 tsp. pepper or to taste
3 Tbsp. vegetable oil
1 c. beer (optional)

Preparation

Mix ingredients.
Place meat in pan with high sides or large bowl, covering with marinade.
Refrigerate overnight or at least 6 hours, turning meat frequently.
For moist meat, cover grill with aluminum foil with holes punched at regular intervals.
Buy skinless and tenderized skirt steak, if possible.
Makes 1 3/4 cups of marinade, enough for 2 to 3 pounds of meat.
With beer, 2 1/4 cups, enough for 4 to 5 pounds of meat.