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kebab recipe features chunks of beef tenderloin and plenty of assorted
href="http://www.recipetips.com/recipe-cards/t--1736/hearty-vegetable-beef-soup.asp">vegetables, all marinated
in a vibrant mixture of ingredients. To save money, cut up a
href="http://www.recipetips.com/glossary-term/t--36098/top-round-roast-beef.asp">top round roast rather than using the tenderloin.
Directions
MARINADE:
- Whisk together all marinade ingredients in a large bowl. Remove half of
marinade to a smaller bowl so meat and vegetables can be marinated separately. Place meat in
smaller bowl, letting it remain for 30 minutes at room temperature. Marinate vegetables in larger
bowl for 30 minutes at room temperature.
Turn meat and vegetables several times while they
are marinating to coat all sides.
PREPARATION FOR COOKING:
- Cut tenderloin into 1-inch square cubes. Quarter onion and
separate curved sections so they can be placed on skewer and wrapped loosely around the next item
on skewer. Chop bell peppers into 4 sections and cut each section, shaping pieces so they are
approximately an inch or less square and can easily fit onto skewer. If a large whole tomato
is used instead of cherry tomatoes, cut whole tomato into 8 wedges.
Begin to assemble kebab
alternating meat, onion, pepper, mushroom, and tomato, leaving a small amount of space between
each item. Leave the mushrooms whole, inserting skewer into the base of the mushroom and
through the top. Select firm parts of tomato for inserting skewer so it stays positioned on skewer
as the kebabs cook on the grill.
Preheat grill on medium heat. When ready to grill, place the
skewers on the grill grate, keeping each skewer 1 to 2 inches away from the next skewer.
Allow
the kebabs to cook for several minutes on each side, gently brushing remaining marinade on the
kebabs and turning them 2 to 3 times to cook all surfaces.
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