Wednesday, June 11, 2008

Tenderloin & Vegetable Kebabs

We like kebabs a lot. Generally I prefer ground meat to chunk because you can be more creative with flavors, but chunk is tasty with the benefit of being simple.

Today we used beef tenderloin.

Cut the meat into chunks and skewer along the long axis, counterintuitive to what you'd normally be inclined to do. Oil, salt, and pepper them than grill for three minutes per side for tenderloin.

Don't grill vegetables with meat. Their cooking times are different.

Skewer the vegetables and season with olive oil and whatever else you like. Grill for about 12-15 minutes, flipping occasionally.
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