Clippings by ollieman

 Sort by: Last Updated Post Date Post Title Forum Name 

RE: Best Beef for Shish Kabob? (Follow-Up #9)

posted by: ann_t on 05.22.2009 at 08:44 pm in Cooking Forum

Another that uses Beef tenderloin when making beef kabobs. And, it should go without saying, don't over cook the beef. Beef tenderloin should be rare to medium rare. For Chicken I season with a greek rub of fresh garlic, oregano ,fresh squeezed lemon, salt and pepper.

Home Cookin Chapter: Recipes From Thibeault's Table

Beef Tenderloin - Kabobs
========================

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary
2 tablespoons fresh parsley
chopped
1 cup red wine
1/2 cup olive oil
salt
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)
. Cut beef tenderloin in to nice size cubes.

Mix together all of the other ingredients and marinate the beef for
about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and
cool in icewater.

REmove meat from Marinade and thread onto metal or wooden skewers,
placing a piece of green pepper and onion inbetween each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served
rare to medium rare so these do not take long to cook, depending on
your grill.

NOTES:

<none>
clipped on: 04.28.2013 at 10:01 am    last updated on: 04.28.2013 at 10:03 am