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Photo: Oxmoor House Photo by: Photo: Oxmoor House

Beef Kebabs

Oxmoor House MARCH 2006

  • Yield: 5 servings (serving size: 1 kebab)


  • 1 (1-pound) beef tenderloin
  • 2 teaspoons Worcestershire sauce
  • 1 medium-size green bell pepper, cut into 20 squares
  • 10 cherry tomatoes
  • 10 small mushrooms
  • 2 small yellow squash, cut into 10 slices
  • 1/8 teaspoon black pepper
  • Cooking spray
  • 1/4 teaspoon salt


Prepare grill.

Cut meat into 20 (3/4-inch) cubes. Sprinkle Worcestershire sauce over meat. Thread meat, bell pepper, tomatoes, mushrooms, and squash alternately onto 5 (12-inch) skewers. Sprinkle evenly with black pepper.

Place kebabs on grill rack coated with cooking spray; grill, uncovered, 10 minutes or to desired degree of doneness, turning once. Sprinkle evenly with salt.

Tip: If using wooden skewers, be sure to soak them in water 30 minutes before threading to keep them from burning during grilling.

Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 0.0%
  • Fat: 7.1g
  • Saturated fat: 3g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 21.2g
  • Carbohydrate: 7.4g
  • Fiber: 2g
  • Cholesterol: 52mg
  • Iron: 0.0mg
  • Sodium: 187mg
  • Calcium: 0.0mg

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Beef Kebabs Recipe