Beef and Bell Peppers En Brochette

1. 1

   Rinse the meat to remove any unwanted smells and pat dry with paper toweling.

2. 2

   Season the meat with Smokey Rotisserie Seasoning and rub in well.

3. 3

   Cover with plastic and let sit for 25 minutes.

4. 4

   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.

5. 5

   Whisk together the remaining red wine, the Worcestershire sauce, and the olive oil to make a sauce.

6. 6

   Place red bell peppers, yellow bell peppers and onions on skewer in this order: red pepper, beef, onion, beef, green pepper, beef, etc.

7. 7

   (With 3 pounds meat you will probably have around 48 cubes of beef, so you can put 3 or 4 beef cubes per skewer.)

8. 8

   Grill on all sides, brushing with sauce as it cooks.

9. 9

   Let vegetables caramelize and lightly blacken beef, being careful not to burn.

* Per serving · 4 servings · Values may vary.

No additional tips available.