Classic Beef Shish Kebabs

From Cooking Light, January 2006, by Elizabeth Karmel
Makes 6 servings


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


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) 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 grill. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 6-8 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.

Nutritional Information: Calories:156 (36% from fat); Fat:6.2g (sat 1.7g,mono 3.1g,poly 0.5g); Protein:17.1g; Carbohydrate:8.9g; Fiber:1.8g; Cholesterol:35mg; Iron:1.6mg; Sodium:196mg; Calcium:29mg


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