Try these easy grilled beef and veggie kabobs for a fun and tasty alternative to basic hamburgers. Add pineapple, mushrooms, peppers, and more and make your own combination.
What do you do when you have grilled brats, hamburgers, and steaks just a bit too often and want something different? Try these beef and veggie kabobs.
Made with green and red bell peppers, fresh pineapple chunks, mushrooms, onions, and beef tenderloin, they are a great way to add in vegetables to a meal, both for adults and children.
The kabobs are marinated before hand to keep the meat tender and add a great flavor. Because you prep them ahead of time they are nice for a small summer party. Just make them up a few hours before the party, clean up the kitchen, and they will be ready to go on the grill when you want to eat dinner.
If you have vegetarian guests, consider making up a few skewers with the vegetables only. This also goes for those guests with individual preferences. You might want to make up some without mushrooms or other vegetables.
You can get creative with the vegetables too. Try zucchini, squash, or cherry tomatoes in place of the mushrooms. I recommend about 3-5 different vegetables for the skewers at one time. If you have too many types it becomes difficult to fit them all on the skewers. I used about 3 pieces of steak tenderloin per skewer.
The key to having these turn out good on the grill is to keep the size of the pieces fairly consistent. That way they will cook evenly and not risk falling off the skewers.
You can cook these on a charcoal or gas grill and they are great for Mother’s Day, Father’s Day and any other summertime grilling occasion.
- 1 pound beef tenderloin
- 1 green bell pepper
- 1 red bell pepper
- 1 yellow bell pepper
- 1-8 ounce package medium sized mushrooms
- 1-8 to 12 ounce container fresh pineapple chunks
- 1-8 ounce to 12 ounce bottle Robusto Italian dressing
- 12 wooden or metal skewers
- Cut the beef tenderloin into 1" to 1-1/2" chunks.
- Seed and cut each of the bell peppers into 1" chunks.
- Clean the mushrooms by brushing them off with a paper towel.
- If necessary, cut the pineapple (if whole) into 1" chunks.
- Load each of the skewers with the fruits, meat, and vegetables to your liking. Skewer in the center of each piece so it stays in place well.
- Place the skewers on a 10" x 15" baking sheet or in a 9" x 13" glass baking dish. Line the pan with aluminum foil if necessary.
- Brush each of the skewers with Robusto Italian dressing, turning to get the marinade on all sides.
- Cover with plastic wrap and place in the refrigerator for two hours or longer.
- Half way through, take out the skewers and brush with more dressing.
- When ready, place on the grill and grill for approximately 10 minutes or until the meat is cooked through.