Servings: 6 Prep: 15 min Cook: 15 min Total: 30 min
Well … they can’t ALL be winners, can they? This is simple, well cooked and tasty, but it’s … meh. I wasn’t ‘feeling it” when I made this. Even from the pictures, it should be obvious what it is.
I’m leaving it because … I cooked it, I get to add another recipe to my total number of recipes (every one counts!), and it DOES have some solid nutritional info. After making it, I should AT LEAST put it out there, even if it’s … meh.
Don’t get me wrong. It’s not bad. It’s actually really good! It’s flavorful and simple, but … meh. It’s just … meh. I don’t know why.
2 out of 4 stars.
Beef Mushoom KabobPrint Rate
- 1 1/2 lb beef tenderloin sirloin or ribeye, cut into strips
- 1 small red bell pepper cut into 1-inch squares
- 1 each sweet red onion cut into 1-inch squares
- 1/4 lb (about 5) plump cremini or button mushrooms quartered
- 2 tbsp light olive oil
- 2 tsp fresh thyme chopped
- 4 each garlic cloves minced
- 18 each bamboo skewers soaked in water for 30 minutes
- salt pepper and chili flakes, to taste
- 2 tbsp light olive oil for grilling
- Mix together each of the ingredients in a bowl, except the salt, pepper, chili flakes, oil for grilling and skewers.
- Let marinade in the refrigerator for an hour.
- Thread the beef and veggies on the bamboo skewers.
- Pre-heat a grill.
- Season the beef with salt, black pepper and chili flakes.
- Once the grill is hot, brush it with light olive oil and quickly place your beef on the grill.
- Grill each skewer, until it's nicely seared and cooked to your desired doneness.
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* Learn More: More about this recipe and nutrition …
2 thoughts on “Beef Mushoom Kabob”
Unknown, that’s for the 100% of the beef. The per serving amounts are added up at the bottom of the grid. Sorry for the confusion!