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Beef skewers with red peppercorn and cherry tomatoes


15 minutes


10 minutes



Beef skewers with red peppercorn and cherry tomatoes
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675 g (1  1/2 lb.) beef brochette cubes of about 3 sq cm (1.5 sq in.)
60 ml (1/4 cup) canola oil
80 ml (1/3 cup) red wine
10 ml (2 tsp.) fleur d'ail (garlic flower)
10 ml (2 tsp.) pink peppercorns
60 ml (1/4 cup) chopped parsley
15 ml (1 tbsp.) chopped oregano
8 cherry tomatoes
1/2 fennel bulb, cut into cubes


  1. Combine all ingredients in a baking dish and marinate in the refrigerator for three hours.
  2. Drain the marinade from the meat.
  3. Preheat the barbecue to high.
  4. Assemble the brochettes, alternating the beef cubes with the cherry tomatoes and fennel cubes.
  5. Place the brochettes on the hot barbecue and reduce heat to medium.
  6. Cook the brochettes for eight to 10 minutes, or to desired doneness.
  7. Serve accompanied by your favourite seasonal vegetables.


If using bamboo skewers, it’s best to soak them in warm water for 20 to 30 minutes before assembling the brochettes.

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