By Linda Gassenheimer

McCLATCHY-TRIBUNE NEWS SERVICE

These steak kabobs get their crunch and spiciness from unexpected sources such as peanuts and hot pepper jelly.

To make this a quick and easy grilled dinner, ask your local butcher to cut the beef into cubes for kabobs.

Mushrooms, red bell pepper and corn on-the-cob complete the meal.

Because meat and vegetables take different amounts of time to cook, I thread the meat onto one skewer and the vegetables onto another. Each skewer can be removed from the heat when ready.

This way both the meat and veggies are cooked just right.

The last thing you want is overcooked meat that's tough has shoe leather even if the veggies are soft but not mushy.

This recipe contains 579 calories per serving with 29 percent of calories from fat.

;">Wine suggestion: This is a fairly spicy dish and would go particularly well with a red zinfandel.

;">Helpful Hints: For even cooking, leave about a quarter inch of space between the cubes on the skewer. That way the heat can reach the sides of the food as well as the top and bottom.

Start by chopping the peanuts in a food processor.

And as cooler weather approaches, your indoor stove-top grill or broiler works just as well as the one outdoors.

;">Countdown: Prepare the ingredients.

Heat the grill.

Make the kabobs and corn.