The trick with this shish kebab recipe is to cook the beef separately from the vegetables so nothing overcooks. You can prepare this recipe on a grill pan, but you'll need to cook the kebabs in batches. An electric indoor grill is ideal for this recipe. It has a larger surface area so you can cook everything at once, starting with the onion and pepper kebabs, and later adding other kebabs with shorter cooking times so everything is done cooking in about 10 minutes.
1 tablespoon olive oil, divided
1 teaspoon chopped fresh rosemary
3 large garlic cloves, minced
1 pound beef tenderloin, trimmed and cut into 1-inch cubes
1/2 teaspoon kosher salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 teaspoons fresh lemon juice
2 cups cherry tomatoes
1 large red onion, cut into 1-inch pieces
1 yellow bell pepper, seeded and cut into 1-inch pieces
1/2 pound cremini mushrooms, stemmed and halved
How to Make It
Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally. Remove beef from bag; discard marinade. Thread beef evenly onto 6 (12-inch) wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat. Thread each vegetable separately onto 12 (12-inch) skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place beef and vegetable kebabs on an electric grill coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.
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Shish kebab in the
countryside - what could be better? Everyone would like to treat yourself and
your loved ones succulent flavorful dish. But what a shame, and how the mood is
spoiled if something inedible is obtained instead of the expected to the meal
dishes. If a shish kebab is made from beef, failures and are not at all
uncommon. To avoid disappointment, I can recommend good ways to shish kebab of
Marinades for shish
kebab are divided in two groups. The first one is suited for delicate fish,
chicken and soft pork. The second group is suitable for thicker meat which may
become rigid and viscous during preparation on skewer. These marinades contain
so-called aggressive additives: – citric acid, – vinegar, – red wine, etc. Here
we are advised to cook the vegetables separately from meat. But vegetables
should be cut quite large for a shish kebab, so they prepared both with meat
and not burnt. Therefore, consider cutting the size and try not to cut the
vegetables very finely.
This was so good! I used about 3/4 lb of tenderloin, and added a bit more olive oil. I was doubtful that this tiny bit of marinade was enough, but it really was. It infused just the right amount of rosemary and garlic into already delicious beef. The veggies with oil and lemon were perfect as well. A classic dish--nothing new, but very yummy!
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