STREAMING NOW: Nigella: At My Table

Crushed Pepper Beef Kabobs

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I have given you this recipe to be done in the broiler for those of you in the colder states...when fall and winter weather bring you inside! I do this year around on the grill outside and timing really isn't too much different. Enjoy!”
READY IN:
6hrs 25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Trim excess fat from beef steak; cut beef into 1" cubes.
  2. Place in glass or plastic bowl.
  3. Mix wine, 1 Tbs oil the salt and garlic; pour over beef.
  4. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally Remove beef; drain thoroughly.
  5. Thread beef cubes on four 11" metal skewers, leaving space between cubes.
  6. Brush with mustard; sprinkle with peppercorns.
  7. (This is when you may question why such little pepper -- if you want more go for it!) Set oven control to broil.
  8. Place kabobs on rack in broiler pan.
  9. Broil with tops about 3" from heat 5 minutes; turn.
  10. Broil 5 minutes longer Alternate onion, zucchini and bell pepper on each of four 11" metal skewers, leaving space between each.
  11. Top each with a mushroom.
  12. Place kabobs on rack in broiler pan with beef.
  13. Turn beef; brush vegetables with oil.
  14. Broil kabobs 5-6 minutes turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: