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Beef Tenderloin Shish Kebabs with Green Pepper, Onion and Mushrooms

by Guerry Norwood

We tried this out, and had fantastic results.

Ingredients
1 pound beef filet
2 medium onion
1 green pepper
8 ounce of sliced portabella mushrooms
1 green pepper
¼ cup vinegar
3 tablespoons water
½ cup of extra virgin olive oil
2 tablespoons of “My Spice Sage” Italian Dressing Seasoning Base
Juice of one large lemon

Make the Marinade

In a glass jar, add the vinegar and water with Italian Dressing Base. Mix thoroughly. Add olive oil and lemon juice and mix again and set aside.

Cube Tenderloin

Cut the tenderloin steak into 1-inch to 1 ½-inch cubes. Add the cubes to the marinade bowl. Cut the onion in half and peel apart. Cut the green pepper open and clean out the seeds. Cut the pepper into 1-inch squares (or as close to square as you can). You can leave the sliced portabella mushrooms whole. Marinade the veggies in Italian dressing with the tenderloin. Let it rest for 24 hours in the fridge, stirring when you can. Then remove from the refrigerator and let it come back to room temperature. Let it sit at room temp for 30 minutes to an hour.

Skewer
We like to alternate between onions, tenderloin and peppers, as they add great flavor to the meat while cooking. We also throw the mushrooms in every now and then. The onion, peppers and meat play well with the mushrooms. Put the left over marinade in a jar.

Prep the grill

If using gas, heat the grill on high for 15 minutes prior to cooking. If cooking on coals, it is best to use natural hardwood charcoal. Add enough coals to cook over a high heat for 12 minutes.

Grill ‘em

Place the kebabs on the hot grill directly over the flame or coals. Keep the lid open since we are cooking on direct heat. Grill for 10 to 12 minutes, rotating 180 degrees every 3 minutes. Pour leftover marinade on kebabs during each rotation. Cook meat until desired level of doneness. Remove the kebabs from the grill and let them rest for 3 or 4 minutes before serving.

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