Time: 2 hours 30 minutes
Complexity: easily
Servings: 4

These beef kebabs are simply delicious. For this recipe, use beef tenderloin, which is perfectly seared on the outside and remains tender on the inside. Chop the vegetables finely enough so they cook through without burning or falling apart, and the tangy marinade brings all the ingredients together for a cohesive flavor.

Ingredients:

• 0.5 cup red wine vinegar
• 4 green onions, finely chopped
• 2 tablespoons Dijon mustard
• 2 large cloves garlic, finely grated
• 2 teaspoons of sugar
• 2 tsp Italian seasoning
• 0.5 tsp red pepper flakes
• 0.5 cups olive oil
• 450 g beef tenderloin, cut into 2.5 cm pieces.
• 1 medium red bell pepper
• 1 medium yellow bell pepper
• 2 medium red onions, cut into 16 wedges, leaving the roots intact
• 1 large zucchini, sliced ​​into 1cm thick rounds.
• Special equipment: 4 large wooden skewers

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, zucchini, sweet pepper, red onion, Dijon mustard, wine vinegar, Italian seasonings

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Preparation:

Step 1
• Soak the skewers in water for at least 15 minutes and up to overnight. Pat them dry and lightly spray with cooking spray.
Step 2
• In a medium bowl or large liquid measuring cup, combine the vinegar, green onions, Dijon mustard, garlic, sugar, Italian seasoning, red pepper flakes, 1/2 teaspoon salt, and a few grinds of black pepper. Slowly pour in the olive oil, whisking constantly, until emulsified.
Step 3
• Place the beef, pepper, onion, and zucchini in a large zip-lock plastic bag. Set aside 1/4 cup of the marinade, pour the rest into the bag, and seal. Stir to coat the meat and vegetables thoroughly. Refrigerate for at least 2 hours or overnight.
Step 4
• Preheat grill to medium-high heat.
Step 5
• Thread the meat and vegetables onto the skewers in the following order: beef, zucchini, red pepper, yellow pepper, and onion. Repeat three more times, ending with a piece of beef (the skewer should have five pieces of beef and four pieces of each vegetable). Repeat with the remaining skewers and ingredients.
Step 6
• Sprinkle the kebabs with 1/2 teaspoon of salt and a few turns of black pepper. Grill, uncovered, until deep char marks appear and the vegetables begin to soften, 5-6 minutes. Flip the skewers and continue grilling until the internal temperature of the meat reaches 125°F (51°C), about 5 minutes.
Step 7
• Remove from the grill and brush the kebabs with the remaining 1/4 cup marinade. Let rest for 5 minutes before serving.

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