Michopo

Instructions

1. 1 Cut meat into three-centimeter chunks and toss with salt, chili powder, garlic powder, and oil.
2. 2 Let meat marinate for at least thirty minutes at room temperature.
3. 3 Thread onto skewers or place directly on a hot charcoal grill over medium-high heat.
4. 4 Grill for ten to fifteen minutes, turning regularly, until charred on the outside and cooked through.
5. 5 Meanwhile, mix diced tomatoes, sliced onions, lemon juice, and salt into a fresh salad.
6. 6 Serve grilled meat hot off the fire with the tomato-onion salad and extra chili salt on the side.