Beef and Bell Peppers En Brochette
Beef and Bell Peppers En Brochette is a dairy free recipe with 12 servings. This main course has 210 calories, 27g of protein, and 5g of fat per serving. This recipe covers 21% of your daily requirements of vitamins and minerals. 1 person found this recipe to be delicious and satisfying. If you have worcestershire sauce, irvine spices smokey rotisserie seasoning, onions, and a few other ingredients on hand, you can make it.
Instructions
Rinse the meat to remove any unwanted smells and pat dry with paper toweling. Season the meat with Smokey Rotisserie Seasoning and rub in well. Cover with plastic and let sit for 25 minutes.
Cut the meat into 1-inch cubes, then place the meat in a bowl and pour in 1/2 cup of the red wine (reserving the other 1/2 cup), and let marinate for a minimum of 2 hours or overnight, if possible refrigerated.
Whisk together the remaining red wine, the Worcestershire sauce, and the olive oil to make a sauce.
Place red bell peppers, yellow bell peppers and onions on skewer in this order: red pepper, beef, onion, beef, green pepper, beef, etc. (With 3 pounds meat you will probably have around 48 cubes of beef, so you can put 3 or 4 beef cubes per skewer.) Grill on all sides, brushing with sauce as it cooks.
Let vegetables caramelize and lightly blacken beef, being careful not to burn.