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Crushed Pepper Beef Kabobs

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“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!”
6hrs 25mins

Ingredients Nutrition


  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.

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