Beef Brochettes with Red Peppers and Coriander

487 calories per serving view nutrition facts

4 servings suggest servings

Be the first to add a photo of this recipe!

Ingredients

1 1/2	pounds	beef, filet mignon
2	medium	sweet red bell peppers
2	tablespoons	coriander seeds
1/4	teaspoon	red pepper flakes
4	each	thyme leaves	fresh, or 1 tsp dried
2	tablespoons	honey
4	tablespoons	coriander	fresh, coarsley chopped
2	each	red onions
2	tablespoons	lemon juice
1	teaspoon	garlic	chopped
1/2	teaspoon	cumin
1/4	cup	red wine	dry
2	tablespoons	olive oil
1	x	salt and black pepper	to taste

Directions

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.

Add your comment

Categories this recipe belongs to

Nutrition Facts

Serving Size 428g

Amount per Serving

Calories 487 36% of calories from fat

	% Daily Value*
Total Fat 19.0g	30%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 112mg	37%
Sodium 120mg	5%
Total Carbohydrate 30.0g	10%
Dietary Fiber 6.0g	24%
Sugars 20.0g
Protein 51.0g	102%