Ingredients
- 1 ½ pounds lean beef, like fillet or sirloin
- 2 red onions, about 1/2 pound
- 2 medium-size red peppers
- 2 tablespoons fresh lemon juice
- 2 tablespoons coriander seeds
- 1 teaspoon chopped garlic
- ¼ teaspoon red pepper flakes
- ½ teaspoon cumin
- 4 sprigs fresh thyme, or 1 teaspoon dried
- ¼ cup dry red wine
- 2 tablespoons honey
- 2 tablespoons olive oil
- 4 tablespoons coarsely chopped fresh coriander
- Salt and freshly ground pepper to taste
- Nutritional Information
Nutritional analysis per serving (4 servings)
363 calories; 14 grams fat; 3 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 20 grams carbohydrates; 3 grams dietary fiber; 13 grams sugars; 39 grams protein; 112 milligrams cholesterol; 146 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
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, veins 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 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 about 4 minutes for rare, basting with the reserved marinade and turning often. If the brochettes are to be cooked on a grill, place them on the grill and cook 4 minutes for rare, basting often with the reserved marinade while turning.
40 minutes
Dining and Cooking