Beef and blue cheese brochettes

Prep 50 min
Total 1 hour
Makes 32 brochettes

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mini skewers
2 tbsp
chopped parsley
2 tbsp
2 tbsp
balsamic vinegar
1/2 tsp
large red, green and yellow bell peppers, cut into 32 pieces
340 g
beef sirloin, cut into 3/4-in. cubes
90 g
Canadian blue cheese, sliced or crumbled


  • SOAK mini-skewers in warm water 10 min. Line a large baking sheet with parchment.
  • CUT pepper halves into 32 pieces.
  • COMBINE parsley with oil, vinegar and salt in a large resealable bag. Add peppers, onion and beef cubes to parsley mixture. Squeeze out as much air as possible from bag, and then reseal. Massage bag to coat vegetables and meat. Let stand at room temperature at least 30 min., or refrigerate overnight.
  • PREHEAT oven to 450°F. Thread each skewer with a pepper square, a piece of onion and a beef cube. Season with fresh pepper.
  • ARRANGE brochettes on a prepared sheet. Bake in centre of oven 3 min. Flip brochettes and top with cheese. Continue baking until medium-rare, 2 to 3 more min. Serve warm.
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