Recipe - Beef Brochettes Wred Peppers And Coriander

1 One half pound Beef, lean such as filet or
2 Med Red peppers
2 tablespoon Coriander seeds
One fourth teaspoon Red pepper flakes
4 Thyme, fresh or 1 tsp dried
2 tablespoon Honey
4 tablespoon Coriander, fresh coarsley ch
2 Red onions, about One half lb
2 tablespoon Lemon juice
1 teaspoon Garlic, chopped
One half teaspoon Cumin
One fourth cup Red wine, dry
2 tablespoon Olive oil
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 equalsize 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini