Title: Beef Brochettes W/red Peppers and Coriander
Categories: Beef
Yield: 4 Servings
| 1 1/2 | lb | Beef, lean such as filet or |
| 2 | | Med Red peppers |
| 2 | tb | Coriander seeds |
| 1/4 | ts | Red pepper flakes |
| 4 | | Thyme, fresh or 1 tsp dried |
| 2 | tb | Honey |
| 4 | tb | Coriander, fresh coarsley ch |
| 2 | | Red onions, about 1/2 lb |
| 2 | tb | Lemon juice |
| 1 | ts | Garlic, chopped |
| 1/2 | ts | Cumin |
| 1/4 | c | Red wine, dry |
| 2 | tb | Olive oil |
| | | Salt and pepper to taste |
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