Grilled Southwestern Shish Kebabs recipe
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Ingredients
- 3 cups Mexican lager (such as Negra™ Modelo) ¾ cup coarsely chopped white onion ¾ cup chopped cilantro ¼ cup lime juice ¼ cup minced garlic 1 tablespoon hot salsa 1 ½ teaspoons red pepper flakes ½ teaspoon kosher salt ½ teaspoon freshly cracked black pepper 4 pounds beef tenderloin, cut into 1-inch cubes, or more as needed 1 fresh pineapple, cored and cut into 1-inch pieces 2 cups coarsely chopped red onion 2 green bell peppers, cut into 1-inch pieces 12 white mushrooms 12 cherry tomatoes (12-inch) skewers, soaked in water for at least 30 minutes
Nutrition Info
- 410.2 caloriescarbohydrate: 24.8 gcholesterol: 119.4 mgfat: 12.3 gfiber: 3.2 gprotein: 45.6 gsaturatedFat: 4.6 gservingSize: -sodium: 187.5 mgsugar: 13.8 gtransFat: : -unsaturatedFat: : -
Directions Grilled Southwestern Shish Kebabs
Directions
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Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and pepper in a large bowl. Mix together until marinade is well blended. Add beef carefully. Cover with plastic wrap and refrigerate, 6 hours to overnight.
Thread the marinated beef, pineapple chunks, red onion chunks, green bell pepper pieces, mushrooms, and cherry tomatoes alternately through skewers. Place shish kebabs on a baking sheet or jelly roll pan.
Preheat grill for medium heat and lightly oil the grate. Grill shish kebabs until beef is firm and reddish-pink and juicy in the center, about 4 minutes per side.