Categories: Beef, Main course 
      Yield: 4 servings 
  
  1 1/2 lb Beef, lean such as filet or 
      2 ea Med Red peppers 
      2 T  Coriander seeds 
    1/4 t  Red pepper flakes 
      4 ea Thyme, fresh or 1 tsp dried 
      2 T  Honey 
      4 T  Coriander, fresh coarsley ch 
      2 ea Red onions, about 1/2 lb 
      2 T  Lemon juice 
      1 t  Garlic, chopped 
    1/2 t  Cumin 
    1/4 c  Red wine, dry 
      2 T  Olive oil 
      1 x  Salt and pepper to taste 
  
      Preheat a charcoal grill to high or an oven broiler to 500 
  degrees. If wooden skewers are used, soak them in cold water until 
  ready to use. 
      Cut the beef into 1 inch cubes. There should be 24 cubes. 
      Peel and cut the onions into 24  1 inch cubes. Reserve the 
  remaining onion for another use. Set the cubes aside until ready to 
  cook. 
      Cut away and discard the pepper cores and seeds. Cut the peppers 
  into 24 equal-size pieces and set aside until ready to cook. 
      Combine the meat and remaining ingredients in a mixing bowl. 
  Blend well and marinate for 15 minutes. 
      Drain the meat and arrange equal portions of meat, onions and 
  peppers on skewers. Reserve the marinade for basting. 
      If the brochettes are to be cooked under the broiler, arrange 
  them on a rack about 4 inches from the source of heat, leaving the 
  door slightly ajar. Cook for about four minutes for rare, basting 
  with reserved marinade and turning often. If the brochettes are to be 
  cooked on a grill, place them on the grill and cook for 4 minutes for 
  rare, basting often with the reserved marinade while turning UPL by 
  Dr. Jim Culveyhouse 73330,2525