Get a kick from these nutty kabobs
These steak kabobs get their crunch and spiciness from unexpected sources – peanuts and hot pepper jelly. To make this a quick and easy grilled dinner, ask the butcher to cut the beef into cubes for kabobs. Mushrooms, red bell pepper and corn on the cob complete the meal.
Meat and vegetables take different amounts of time to cook, so I thread the meat onto one skewer and the vegetables onto another. Each skewer can be removed from the heat when ready. This way you won’t overcook the meat while the vegetables finish cooking.
This meal contains 579 calories per serving with 29 percent of calories from fat.
Wine suggestion: This spicy dish would go well with a red Zinfandel.
For even cooking, leave about a quarter inch of space between the cubes on a skewer. That way the heat can reach the sides of the food as well as the top and bottom.
Chop the peanuts in a food processor.
A stovetop grill or broiler can be used for this dinner.
Prepare the ingredients.
Heat the grill.
Make the kabobs and corn.
Peanut-crusted beef with mixed vegetable kabobs
3 tablespoons hot pepper jam or jelly, divided use
¾ pound beef tenderloin, fat removed and cut into 1½ to 2-inch cubes
2 tablespoons chopped, dry roasted peanuts
2 cups red or green bell pepper, cut into 1-inch pieces
2 cups baby bello mushrooms, or other mushrooms
Olive oil spray
3 medium ears corn on the cob, husked
Preheat grill to medium heat. Place 2 tablespoons jam in a bowl and stir until smooth. Toss meat in jam and then roll in chopped peanuts. Thread meat onto two skewers.
Place bell pepper and mushrooms in a bowl and microwave on high 2 minutes. Remove and thread onto 2 skewers. Spray with olive oil spray.
Place corn on a large piece of foil and spread remaining jam on corn. Close foil to seal the corn.
Place the meat skewers, vegetable skewers and corn on the grill. Grill meat 5 minutes, turn and grill another 3 minutes for rare, a meat thermometer should read 125 degrees. Grill 2 more minutes for medium rare, a meat thermometer should read 145 degrees. Grill the corn and the vegetables 5 minutes, turn and grill 5 more minutes. Makes 2 servings.
Per serving: 579 calories (29 percent from fat), 18.4 g fat (5.3 g saturated, 7.4 g monounsaturated), 114 mg cholesterol, 48.5 g protein, 60.8 g carbohydrates, 7.7 g fiber, 215 mg sodium.
Here are the ingredients you’ll need for tonight’s dinner in minutes.
To buy: ¾ pound beef tenderloin, 1 small jar hot pepper jam or jelly, 1 small container dry roasted peanuts, 2 medium red or green bell peppers, 6 ounces baby bello mushrooms or other mushrooms and 3 medium ears corn.
Staples: 4 skewers, olive oil spray.
Linda Gassenheimer is the author of 14 cookbooks including her newest, “The Flavors of the Florida Keys” and “Mix ’n Match Meals in Minutes for People with Diabetes.” Visit Linda on her web page at www.DinnerInMinutes.com or email her at Linda@DinnerInMinutes.com.