Be sure to marinate the beef a few hours before grilling to make it nice and tender.
2 tsp fresh lime juice
2 tsp freshly grated lime zest
2 Tbsp tamari
2 Tbsp fish sauce
4 garlic cloves minced
2 tsp minced fresh ginger
2 tsp brown sugar
2 tsp ground turmeric
1 tsp ground coriander
1 tsp cumin
1 tsp black pepper
2 lbs beef tenderloin cut into 2-inch cubes
3 green bell peppers cut into 2-inch pieces
1 lb fresh mushrooms stems removed
3 pts cherry tomatoes
1 fresh pineapple peeled, cored and cubed
Chopped scallions for garnish (optional)
Sesame seeds for garnish (optional)
In a bowl, combine the lime juice, lime zest, soy sauce, fish sauce, garlic, ginger, brown sugar, turmeric, coriander, cumin and black pepper and stir to combine. In a shallow baking dish, arrange the beef cubes and cover with the marinade. Turn to coat. Cover and marinate in the refrigerator for up to 2 hours.
Using 16 metal skewers, or soaked wooden skewers, thread the beef, bell peppers, mushrooms, cherry tomatoes and pineapple in alternating rows.
Lightly spray a grill pan with nonstick cooking spray and heat over medium heat. Grill the beef kebabs for 3 to 5 minutes on each side, or until seared and cooked through. Garnish with the scallions and sesame seeds, if desired.
Servings size: 2 kebabs
Calories: 307: Fat: 7g; Saturated Fat: 3g; Cholesterol: 75mg; Sodium: 499mg; Carbohydrates: 23g; Fiber: 2g; Protein: 34g
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Date Last Reviewed: May 5, 2017
Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor