On night’s we’re feeling particularly drained – we turn to the grillmasters of the house. Tossing something easy, healthy, and satisfying onto the grill is just a great way to serve dinner on occasion (and if you have great weather in the meantime, even better!). One of our all-time favorite grill recipes are these Vegetable & Beef Shish Kabobs. Using whatever veggies are in season – either fresh from your local farm market or in stock at your grocery store – add them to the skewers with some marinated beef tenderloin and literally throw on the grill!
From there, you turn the skewers until they’re evenly cooked on all sides, and pull them off when ready. Perfect with Ina Garten’s Herbed Basmati Rice, or a similar carb! Enjoy!
Vegetable & Beef Shish Kabobs
Ingredients
- 4 beef tenderloin
- 1 red bell pepper
- 1 yellow bell pepper
- 2 yellow squash
- 1 sweet onion
- 1 pint cherry tomatoes
- 1 1/2 cups Allegro Marinade
- 1/2 cup teriyaki (we like Soy Vay – it's GF)
Instructions
- Cut each tenderloin into 4 pieces, place in a large ziploc bag. Add marinade and teriyaki, and make sure meat is well coated. Marinate at least an hour in the refrigerator, the longer the better.
- Meanwhile slice the vegetables. Cut the peppers into large chunks (the veggies shrink on the grill). Half the onion, and then half again. Pull apart the sections. Cut the squash into thick slices. The cherry tomatoes remain whole.
- When the meat has marinated, and all of your veggies are ready, alternate the vegetables and beef on the skewers however you like.
- Set aside until the grill is hot and rice is prepared.
Notes
Chefs note:
Choose any vegetables that are in season, or ones that you just prefer.
