Originally Posted by RPCookin
It's not uncommon to use whole peppercorns in a marinade or in some stews.
Well, as you can see in my first post - I did grind them.
Two reasons, First: -they are red peppercorns which are fairly mild and Second:- they pour them over the greens after using it to baste on the kabobs.
I like spicy (I actually even added a tiny pinch of red pepper flakes aka Lydia B) so figured I would get more zing if I ground them and I didn't really want to crunch down on them on while eating.
And yes, marinades often add whole peppercorns but I should have really called this a vinaigrette as I didn't soak the kabobs with them, just brushed it on while cooking.