Balsamic Beef And Vegetable Kebabs

Recipe Ingredients

1/4 cup	59ml	Balsamic vinegar
1 tablespoon	15ml	Canola oil
2 tablespoons	30ml	Worcestershire sauce
		Freshly-ground black pepper - to taste
1 lb	454g / 16oz	Very lean beef tenderloin = (filet mignon or top sirloin)
8		Cherry tomatoes = (or plum tomatoes, halved)" qty="4
1		Onions - (to 2) - peeled, cut into (medium) Quarters and separated into sections
1		Bell pepper - trimmed, and cut (large) Into twelve 1 1/4" squares

Recipe Instructions

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.)

Source:
""The Joy of Healthy Grilling: Keeping the Fat Low and the Flavor - High" by Joe Famularo"

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