Grilled Beef And Veggie Kabobs



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.


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