Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 1/2 lb Beef, lean such as filet or
2 ea Med Red peppers
2 tb Coriander seeds
1/4 ts Red pepper flakes
4 ea Thyme, fresh or 1 tsp dried
2 tb Honey
4 tb Coriander, fresh coarsley ch
2 ea 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
1 x 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

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