Crushed pepper beef kabobs

4 servings

Ingredients

Quantity Ingredient
1½ pounds Beef boneless round, tip or chuck steak
½ cup Zinfandel or dry red wine
1 tablespoon Olive or vegetable oil
½ teaspoon Salt
1 clove Garlic; cut into halves
2 tablespoons Prepared mustard
2 tablespoons Black peppercorns; coarsely crushed
2 smalls Onions; cut lengthwise into fourths
2 smalls Zucchini; cut into 1-inch slices
1 each Red or yellow bell pepper; cut into 1-inch pieces
4 eaches Mushrooms
Olive oil

Directions

Trim excess fat from beef steak; cut beef into 1-inch cubes. Place in glass or plastic bowl. Mix wine, 1 tablespoon oil, the salt and garlic; pour over beef. Cover and refrigerate at least 6 hours but no longer than 24 hours, stirring occasionally.

Remove beef, drain thoroughly. Thread beef cubes on four 11" metal skewers, leaving space between cubes. Brush with mustard; sprinkle with peppercorns.

Set oven control to broil. Place kabobs on rack in broiler pan.

Broil with tops about 3 inches from heat 5 minutes; turn over. Broil 5 minutes longer.

Alternate onion, zucchini, bell pepper, and mushrooms on each of four 11" metal skewers, leaving space between each. Place kabobs on rack in broiler pan with beef; brush vegetables with oil. Broil kabobs, turning and brushing vegetables with oil, until beef is done and vegetables are crisp-tender, 5 to 6 minutes.

_Betty Crocker's Cooking With American Wine_ Prentice-Hall Press, 1989 ISBN 0-13-074295-3 Typos by Jeff Pruett From the Baltimore Picnic, 1995 Mary Riemerman?

Submitted By JEFF PRUETT On 10-06-95

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