Balsamic Beef And Vegetable Kebabs

By jenn_twin

Ingredients

• 1/4 cup balsamic vinegar
• 1 tablespoon canola oil
• 2 tablespoons Worcestershire sauce
• Freshly-ground black pepper -- to taste
• 1 pound very lean beef tenderloin
• = (filet mignon or top sirloin)
• 8 whole cherry tomatoes
• = (or plum tomatoes, halved)" qty="4
• 1 medium onions - (to 2) -- peeled, cut into
• quarters and separated into sections
• 1 large bell pepper -- trimmed, and cut
• into twelve 1 1/4" squares

Details

Servings 4

Preparation

Step 1

If using wooden or bamboo skewers, soak for 1 hour in water (this will prevent burning).

In a small bowl, make marinade: Combine vinegar, oil, Worcestershire sauce and pepper to taste; mix well. (This amount of marinade is enough for 1 1/2 pounds steak)

Cut meat into 16 (1-inch) cubes, removing any visible fat. Arrange meat in a single layer in a glass, ceramic or other non-aluminum dish. Add marinade; cover and refrigerate 30 minutes to 2 hours. Drain, reserving marinade.

Prepare grill.

Thread 1 tomato and 1 onion section on each of 4 skewers. Alternating meat and bell pepper, thread 4 pieces meat and 3 pieces pepper onto each skewer. Top each skewer with onion and then tomato.

Add skewers to hot grill. Cook 12 minutes or until done, turning skewers twice to cook evenly. Baste several times with marinade. (For food safety, do not baste during last 5 minutes of cooking. Discard any remaining marinade.)

This recipe yields 4 servings.

Comments: Kebabs often are all meat, but we think vegetables make a nice accompaniment. To serve as a sandwich, wrap a piece of pita bread around a kebab; hold firmly as you pull out the skewer.