Beef Brochettes W/Red Peppers And Coriander

Recipe Ingredients

1 1/2 lbs	681g / 24oz	Beef - lean such as filet o
2		Red peppers
2 tablespoons	30ml	Coriander seeds
1/4 teaspoon	1.3ml	Red pepper flakes
4		Thyme - fresh or 1 tsp dried
2 tablespoons	30ml	Honey
4 tablespoons	60ml	Coriander - fresh coarse chop
2		Red onions - about 1/2 lb
2 tablespoons	30ml	Lemon juice
1 teaspoon	5ml	Garlic - chopped
1/2 teaspoon	2.5ml	Cumin
1/4 cup	59ml	Red wine - dry
2 tablespoons	30ml	Olive oil
		Salt and pepper to taste

Recipe Instructions

Preheat a charcoal grill to high or an oven broiler to 500F. 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.

Source:
The Chan-Ese Way KPBS TV 1973

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