Get a kick out of these nutty kabobs

grilling: Cubes of meat plus veggies equals a meal

September 26, 2012 

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 on 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.

HELPFUL HINTS

Kabobs contain 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.

To buy: 3/4 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 of corn.

Staples: 4 skewers, olive oil spray..

Peanut Crusted Beef with Mixed Vegetable Kabobs

3 tablespoons hot pepper jam or jelly, divided use

3/4 pound beef tenderloin, fat removed and cut into 1-1/2- 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

4 skewers

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.

Nutrition information (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.

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 at DinnerInMinutes.com or Linda@DinnerInMinutes.com. Makes 2 servings

The Olympian is pleased to provide this opportunity to share information, experiences and observations about what's in the news. Some of the comments may be reprinted elsewhere in the site or in the newspaper. We encourage lively, open debate on the issues of the day, and ask that you refrain from profanity, hate speech, personal comments and remarks that are off point. Thank you for taking the time to offer your thoughts.

Commenting FAQs | Terms of Service