Crushed Pepper Beef Kabobs
Recipe Overview:
- Cook Time: 25 minutes
- Prep Time: 6 hours
- Total Time: 6 hours and 25 minutes
- Servings: 4
- Calories per Serving: 343.9
- Main Ingredients: Beef round tip steaks, dry red wine, olive oil, garlic, mustard, black peppercorns, onions, zucchini, bell peppers, mushrooms
- Dietary Information: High in protein, moderate fat content
Description:
Crushed Pepper Beef Kabobs are a delightful dish, perfect for those colder days when you might want to bring the grilling indoors. However, don’t let the weather dictate your enjoyment, as these kabobs are just as delicious year-round, especially when grilled outdoors. With a tantalizing marinade and a burst of colorful vegetables, this recipe promises to be a hit at any gathering or weeknight dinner.
Ingredients:
- 1 beef round tip steaks
- 1/2 cup dry red wine
- 1/4 cup olive oil (plus extra for brushing)
- 1/2 teaspoon salt
- 1 garlic clove, minced
- 2 tablespoons prepared mustard
- 2 teaspoons black peppercorns, crushed
- 2 onions
- 2 zucchinis
- 2 red bell peppers
- 1 yellow bell pepper
- 4 mushrooms
Instructions:
-
Marinate the Beef:
- Start by trimming any excess fat from the beef steak and cutting it into 1-inch cubes. Place the beef cubes in a glass or plastic bowl.
- In a separate bowl, mix together the dry red wine, 1 tablespoon of olive oil, salt, minced garlic, and pour this marinade over the beef cubes. Ensure the beef is thoroughly coated.
- Cover the bowl and refrigerate the beef for at least 6 hours, but no longer than 24 hours, stirring occasionally to ensure even marination.
- After marinating, remove the beef from the refrigerator and drain thoroughly.
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Prepare the Kabobs:
- Thread the marinated beef cubes onto four 11-inch metal skewers, leaving space between each cube.
- Brush the beef cubes with prepared mustard and sprinkle them with crushed black peppercorns, adjusting the amount according to your taste preference.
- Preheat your oven’s broiler and set the rack to about 3 inches from the heat source.
-
Broil the Beef:
- Place the beef kabobs on a rack in a broiler pan and broil them with the tops about 3 inches from the heat source for approximately 5 minutes.
- After 5 minutes, turn the kabobs over and broil for an additional 5 minutes or until the beef is cooked to your desired level of doneness.
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Prepare the Vegetables:
- While the beef is broiling, prepare the vegetables. Alternate threading onion slices, zucchini slices, and bell pepper chunks onto four additional 11-inch metal skewers, leaving space between each piece.
- Top each vegetable skewer with a mushroom.
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Broil the Kabobs Together:
- Once the beef has been broiled for 5 minutes on each side, place the vegetable skewers on the rack in the broiler pan alongside the beef kabobs.
- Turn the beef kabobs over again and brush the vegetables with olive oil.
- Continue to broil the kabobs for an additional 5-6 minutes, turning them and brushing the vegetables with oil occasionally, until the beef is cooked to your liking and the vegetables are crisp-tender.
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Serve and Enjoy:
- Once done, carefully remove the kabobs from the broiler.
- Serve the Crushed Pepper Beef Kabobs hot, garnished with any remaining black peppercorns, and enjoy the flavorful combination of tender beef and colorful vegetables.
Tips:
- If you prefer a spicier flavor, feel free to increase the amount of crushed black peppercorns in the marinade or sprinkle some additional pepper before broiling.
- For extra flavor, you can also experiment with different types of mustard, such as Dijon or whole grain.
- Ensure the vegetables are cut into evenly sized pieces to ensure they cook uniformly on the skewers.
- If using wooden skewers, remember to soak them in water for at least 30 minutes before threading the ingredients to prevent them from burning during broiling.
- Serve these kabobs with a side of rice, couscous, or a fresh green salad for a complete meal.
Keywords:
Vegetable, Meat, Potluck, Spring, Summer, Winter, Weeknight, Broil/Grill, Oven, Refrigerator
