It’s grilling season and I have a great recipe for you! This easy vegetable and steak kebab recipe has minimal ingredients, easy prep, cooks quickly and is on the table in under 30 minutes. Perfect! Serve this easy beef and vegetable recipe for lunch or dinner with a salad […]
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It's grilling season and I have a great recipe for you! This easy vegetable and steak kebab recipe has minimal ingredients, easy prep, cooks quickly and is on the table in under 30 minutes. Perfect!
Serve this easy beef and vegetable recipe for lunch or dinner with a salad. You can substitute the vegetables for your favorites to make it your own.
Cuisine: American
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 1 1/2 pounds beef tenderloin, cut into 16 equal-sized cubes
- 8 mushrooms, halved
- 1 medium zucchini, sliced into 16 equal-sized rounds
- 1 medium yellow squash, sliced into 16 equal-sized rounds
- 16 grape tomatoes
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 cloves garlic, minced
- 1 teaspoon fresh oregano, minced
- 2 tablespoons balsamic vinegar
Here's how to make it:
- Preheat outdoor grill, indoor grill or grill pan over medium-high heat. Season cubed beef with salt and pepper.
- Using eight skewers, alternate beef, zucchini, squash, mushrooms and tomatoes so that each skewer has two of each ingredient.
- Spray kebobs with nonstick spray and grill for about 3 minutes per side or until beef is cooked to desired doneness.
- Meanwhile, combine the garlic, oregano and vinegar to make a vinaigrette. Drizzle the vinaigrette over the cooked kebabs.
Notes
- For medium-rare, cook the beef to an internal temperature of 125 degrees F, for medium to 135 degrees F, for medium-well to 145 degrees F and for well-done 160 degrees F.
- Try tofu in place of the beef for a plant-based meal. Substitute 2 1/4 pounds firm tofu (drained and cut into 16 equal-sized cubes) for the beef tenderloin.
- If using wooden skewers, soak them in water for 30 minutes so they don't burn.
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