Quick and Easy: Peanut-crusted Beef with Vegetable Kabobs
By Linda Gassenheimer
Knight Ridder News Service
These steak kabobs get their crunch and spiciness from peanuts and hot pepper jelly.
Meat and vegetables take different amounts of time to cook, so thread the meat onto one skewer and the vegetables onto another.
- 3/4 pound beef sirloin steak, fat removed and cut into 1 1/2- to 2-inch cubes
- 3 tablespoons hot pepper jam or jelly (divided use)
- 2 tablespoons chopped, dry-roasted peanuts
- 2 cups red or green bell pepper, cut into 1-inch pieces
- 2 cups baby bello or other mushrooms
- 3 medium ears fresh corn, 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 it in chopped peanuts. Thread meat onto 2 skewers.
Place bell pepper and mushrooms in a bowl and microwave on high 2 minutes. Thread onto 2 skewers. Spray with olive oil. Place corn on a large piece of foil and spread remaining jam on corn. Close foil to seal the corn.
Grill meat 5 minutes; turn and grill another 3 minutes for rare, 5 minutes for medium rare. At the same time, place corn and vegetables on the grill and cook 10 minutes, turning once. Makes 2 servings.
Per serving: 680 calories (31 percent from fat), 23.6 g fat (8.6 g saturated), 140 mg cholesterol, 66 g protein, 61.3 g carbohydrate, 4.3 g fiber, 158 mg sodium.
Linda Gassenheimer's latest book is "More Low-Carb Meals in Minutes."
