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Beef skewers with red peppercorn and cherry tomatoes

Preparation

15 minutes

Cooking

10 minutes

Servings

4

Beef skewers with red peppercorn and cherry tomatoes
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Ingredients

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

Directions

  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.

ASTUCE

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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