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Beef Brochettes with Red Peppers and Coriander



Trans-fat Free, High Fiber, Low Sodium


1 ½ pounds beef, filet mignon
2 medium sweet red bell peppers
2 tablespoons coriander seeds
¼ teaspoon red pepper flakes
4 each thyme
fresh, or 1 tsp dried
2 tablespoons honey
4 tablespoons coriander
fresh, coarsley chopped
2 each red onion
2 tablespoons lemon juice
1 teaspoon garlic
½ teaspoon cumin
¼ cup red wine
2 tablespoons olive oil
1 x salt and black 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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 428g (15.1 oz)
Amount per Serving
Calories 48736% of calories from fat
 % Daily Value *
Total Fat 19g 30%
Saturated Fat 5g 26%
Trans Fat 0g
Cholesterol 112mg 37%
Sodium 120mg 5%
Total Carbohydrate 10g 10%
Dietary Fiber 6g 24%
Sugars g
Protein 102g
Vitamin A 38% Vitamin C 149%
Calcium 13% Iron 28%
* based on a 2,000 calorie diet How is this calculated?


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