What's for dinner? Kabobs

Jazz up those cuts with peanuts and hot pepper jelly.
By LINDA GASSENHEIMER
KNIGHT RIDDER NEWSPAPERS
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.
Look for supersweet corn in your store's produce department. It's up to three times sweeter than traditional varieties and will stay sweet for at least a week in the refrigerator. It also cooks faster.
Meat and vegetables take different amounts of time to cook, so I thread the meat onto one skewer and the vegetables onto another.
HELPFUL HINTS
UFor even cooking, leave about 1/4 inch of space between the cubes on a skewer. That way the heat can reach the sides as well as the top and bottom.
UChop the peanuts in a food processor.
UA stove-top grill or broiler can be used for this dinner.
COUNTDOWN
UPrepare the ingredients.
UHeat the grill.
UMake the kabobs and corn.
FRED TASKER'S WINE SUGGESTION
UThis spicy dish would go well with a red zinfandel.
SHOPPING LIST
UTo buy: 3/4 pound beef sirloin steak, 1 small jar hot pepper jam or jelly, 1 small container dry-roasted peanuts, 2 medium bell peppers, 6 ounces baby bello mushrooms, 3 medium ears corn.
PEANUT-CRUSTED BEEFWITH VEGETABLE KABOBS
3/4 pound beef sirloin steak, fat removed and cut into 1- 1/2- to 2-inch cubes
3 tablespoons hot pepper jam or jelly (divided use)
2 tablespoons chopped, dry-roasted peanuts
2 cups red or green bell pepper, cut into 1-inch pieces
2 cups baby bello or other mushrooms3 medium ears supersweet corn, husked
4 skewers
Preheat grill to medium heat. Place 2 tablespoons jam in a bowl and stir until smooth. Toss meat in jam and then roll it in chopped peanuts. Thread meat onto 2 skewers.
Place bell pepper and mushrooms in a bowl and microwave on high 2 minutes. Thread onto 2 skewers. Spray with olive oil.
Place corn on a large piece of foil and spread remaining jam on corn. Close foil to seal the corn.
Grill meat 5 minutes; turn and grill an addtional 3 minutes for rare, 5 minutes for medium rare. At the same time, place corn and vegetables on the grill and cook 10 minutes, turning once. Makes 2 servings.
Per serving: 680 calories (31 percent from fat), 23.6 g fat (8.6 g saturated), 140 mg cholesterol, 66 g protein, 61.3 g carbohydrate, 4.3 g fiber, 158 mg sodium.