Classic Beef Shish Kebabs |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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The trick with these kebabs is to cook the meat separately from the vegetables so nothing overcooks. Ingredients:
1 tablespoon olive oil, divided |
1 teaspoon fresh rosemary, chopped |
3 large garlic cloves, minced |
1 lb beef tenderloin, trimmed and cut into 1-inch cubes |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, freshly ground and 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 lb cremini mushroom, stemmed and halved |
cooking spray |
Directions:
1. Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Remove beef from bag; discard marinade. Thread beef evenly onto 6 wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat.
4. Thread each vegetable separately onto skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Place beef and vegetable kebabs on the barbecue 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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