Beef Brochettes W Red Peppers Coriander

Ingredients

1 1/2 lb beef, lean such as filet or 2 each med red peppers 2 tbsp coriander seeds 1/4 tsp red pepper flakes 4 each thyme, fresh or 1 tsp dried 2 tbsp honey 4 tbsp coriander, fresh coarsley ch 2 each red onions, about 1/2 lb 2 tbsp lemon juice 1 tsp garlic, chopped 1/2 tsp cumin 1/4 cup red wine, dry 2 tbsp olive oil 1 salt and pepper to taste	Advertisements

Preparation
 
Preheat a charcoal grill to high or an oven broiler to 500
degrees. If wooden skewers are used, soak them in cold water until
ready to use.
Cut the beef into 1 inch cubes. There should be 24 cubes.
Peel and cut the onions into 24 1 inch cubes. Reserve the
remaining onion for another use. Set the cubes aside until ready to
cook.
Cut away and discard the pepper cores and seeds. Cut the peppers
into 24 equal-size pieces and set aside until ready to cook.
Combine the meat and remaining ingredients in a mixing bowl.
Blend well and marinate for 15 minutes.
Drain the meat and arrange equal portions of meat, onions and
peppers on skewers. Reserve the marinade for basting.
If the brochettes are to be cooked under the broiler, arrange
them on a rack about 4 inches from the source of heat, leaving the
door slightly ajar. Cook for about four minutes for rare, basting
with reserved marinade and turning often. If the brochettes are to be
cooked on a grill, place them on the grill and cook for 4 minutes for
rare, basting often with the reserved marinade while turning UPL by
Dr. Jim Culveyhouse 73330,2525

 

 
Servings: 4

 

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