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Pepper-Spiced Beef Skewers and Beans

Pepper-Spiced Beef Skewer and Beans

Pepper-Spiced Beef Skewer and Beans

Beef is the meat of choice in Northern Mexico, often cooked over an open grill. Using a small portion of meat intermixed with colorful vegetables, these skewers look ample. Beans are a satisfying high-fiber, low-fat side dish sharing the same lively seasoning.


Makes 6 servings


1-1/2 pounds beef tenderloin or boneless beef top sirloin steaks
1 large red bell pepper
1 large green bell pepper
1 large onion, halved
Pepper-Spice Seasoning
2 tablespoons lemon juice
2 teaspoons olive oil
3 cups cooked and drained Great Northern, navy or pinto beans or 2 cans (16 ounces each) beans, rinsed and drained
1 can (28 ounces) no-salt-added stewed tomatoes, drained
2 tablespoons packed brown sugar
2 tablespoons chopped fresh parsley


  1. Cut beef into 3/4- to 1-inch cubes. Cut bell peppers and half of onion into 3/4- to 1-inch squares (you will need 24 to 30 squares of each). Thread peppers and vegetables alternately onto 6 (10- to 12-inch) metal skewers beginning with 1 piece of each vegetable followed by 1 cube meat. Prepare Pepper-Spice Seasoning; combine 2 tablespoons seasoning with lemon juice in small bowl. Brush mixture over beef cubes.
  2. Spray cold grid with nonstick cooking spray. Prepare grill for direct cooking. Place skewers on grid, 4 to 6 inches from medium-hot coals. Grill 8 to 10 minutes, turning every 2 to 3 minutes, or until meat is grilled to desired doneness.
  3. Meanwhile, finely chop remaining onion half. Heat oil in medium saucepan over medium-high heat. Add onion and remaining 2 tablespoons spice mixture. Cook and stir 3 minutes or until onion is tender (do not let spices burn). Stir in beans, tomatoes and brown sugar. Cover; cook and stir until heated through. Stir in parsley.

Pepper-Spice Seasoning

Combine 2 tablespoons minced garlic, 2 teaspoons dried oregano leaves, 2 teaspoons pepper, 1 teaspoon ground cumin and 1 teaspoon ground allspice in small bowl; mix well. Makes 1/4 cup.

Nutritional Information

Sodium 41 mg
Protein 19 g
Fiber 7 g
Carbohydrate 37 g
Cholesterol 27 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 19 %
Calories 263

Dietary Exchange

Vegetable 2
Starch 1-1/2
Meat 2

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