Beef Brochettes
Submitted by nyqte
Grilled beef brochettes marinated in red wine, honey, coriander, cumin, and lemon juice, threaded with red peppers and onions. Fragrant, charred, and ready for rare in just 4 minutes on the grill.
YIELD
6 servingsPREP
20 minCOOK
20 minREADY
1 hrsThese brochettes smell like a spice market and taste like a summer evening you don’t want to end.
Cubed beef soaks up a marinade of red wine, honey, lemon juice, cumin, and crushed coriander seeds before getting threaded onto skewers with sweet red peppers and red onion.
Four minutes over screaming-hot charcoal is all it takes for a charred crust on the outside and a blushing, juicy center.
Fresh thyme and chopped coriander leaves keep things bright and aromatic from the first bite to the last.
Pro Tips
- Crush the coriander seeds with the flat of a knife or a mortar and pestle. You want them cracked open, not powdered, for bursts of flavor.
- Cut the beef, peppers, and onions to the same 1-inch size so everything cooks evenly on the skewer.
- Don’t marinate longer than 15 minutes. The acid in the wine and lemon juice will start to break down the surface texture of the beef.
- For medium-rare, add about 1 to 2 extra minutes per side beyond the 4-minute mark.
Ingredients
Directions
Preheat a charcoal grill to high or an oven broiler to 500 degrees F.
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.
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