Beef tenderloin shish kabob

Beef tenderloin shish kabob

Meat on a stick. Some things just never go out of style.

I looked it up and Wikipedia said shish kabobs originated with nomadic tribes in Turkey, but that can’t be true. If memory serves, they originated at 1016 Colfax Street in Evanston, Ill., somewhere around 1958. The inventor was Troy Chapin Jr., wearing his “Sure I Can Cook” apron while manning his black Weber kettle grill. At least that is how it’s fixed in my then 6-year-old mind.

Shish kabobs are my version of comfort food. Steady and reliable, just like my dad. The ingredients haven’t changed in more than 50 years. There is no need to fancy them up. You can’t get fancier than beef tenderloin. By the way I am cheap and I do not buy a beef tenderloin and cut it into cubes. I buy a whole untrimmed beef tenderloin, trim it and use the scraps for the shish kabobs. You would be wise to do the same. It comes out to about $4 a kabob. I think you can handle that.

Beef tenderloin shish kabob
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Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • ½ cup dry red wine
  • ¼ cup extra virgin olive oil
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons lemon juice
  • 2 cloves garlic, sliced
  • 2 pounds beef tenderloin, sirloin or other high-end steak
  • 1 pound button mushrooms, stems removed
  • 1 large onion, cut in pieces for skewering
  • 1 yellow pepper, cut in pieces for skewering
  • Salt and pepper to taste
Instructions
  1. Combine the red wine, olive oil, Worcestershire sauce, lemon juice and garlic cloves in a bowl. Mix thoroughly.
  2. Cut the beef into 1 ½-inch cubes. Put the marinade in a heavy-duty plastic bag and add the beef and vegetables. Place the bag in a container just in case it leaks. Refrigerate for 4 hours.
  3. Remove the meat and vegetables from the marinade and skewer on metal skewers or bamboo skewers soaked for 30 minutes in water.
  4. Heat the grill to medium high. Grill the kabobs on all sides until nicely charred, about 3 minutes a side.
 

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