Get a kick from nutty kabobs

These steak kabobs get their crunch and spiciness from unexpected sources — peanuts and hot pepper jelly. To make this a quick and easy grilled dinner, ask the butcher to cut the beef into cubes for kabobs. Mushrooms, red bell pepper and corn on-the-cob complete the meal.

Meat and vegetables take different amounts of time to cook, so I thread the meat onto one skewer and the vegetables onto another. Each skewer can be removed from the heat when ready. This way you won't overcook the meat while the vegetables finish cooking.

Wine suggestion: This spicy dish would go well with a red zinfandel.

Tips: For even cooking, leave about a quarter inch of space between the cubes on a skewer. That way the heat can reach the sides of the food as well as the top and bottom. Chop the peanuts in a food processor. A stove-top grill or broiler can be used for this dinner.

PEANUT CRUSTED BEEF WITH MIXED VEGETABLE KABOBS

3 tablespoons hot pepper jam or jelly, divided use

3⁄4 pound beef tenderloin, fat removed and cut into 1-1⁄2- to 2-inch cubes

2 tablespoons chopped, dry roasted peanuts

2 cups red or green bell pepper, cut into 1-inch pieces

2 cups baby bello mushrooms, or other mushrooms

Olive oil spray

3 medium ears corn-on-the-cob, husked

4 skewers

Preparation

Preheat grill to medium heat. Place 2 tablespoons jam in a bowl and stir until smooth. Toss meat in jam and then roll in chopped peanuts. Thread meat onto two skewers.

Place bell pepper and mushrooms in a bowl and microwave on high two minutes. Remove and thread onto two skewers. Spray with olive oil spray.

Place corn on a large piece of foil and spread remaining jam on corn. Close foil to seal the corn.

Place the meat skewers, vegetable skewers and corn on the grill. Grill meat five minutes, turn and grill another three minutes for rare (a meat thermometer should read 125 degrees). Grill two more minutes for medium rare (a meat thermometer should read 145 degrees).

Grill the corn and the vegetables five minutes; turn and grill five more minutes. Makes two servings.

Linda Gassenheimer is the author of 14 cookbooks including her newest, "The Flavors of the Florida Keys" and "Mix 'n Match Meals in Minutes for People with Diabetes." Visit Linda on her web page at DinnerInMinutes.com or e-mail her at Linda@DinnerInMinutes.com.