Grilled Tenderloin Kebabs with Peppers & Onions

Grilled Tenderloin Kebabs with Peppers & Onions

Ingredients:

For the Mustard Sauce:

• 3 tbsp olive oil

• 1 1/2 tbsp Dijon mustard

• 1 tbsp lemon juice

• 1 tsp honey

• 1 garlic clove, grated or minced

• 2 tbsp minced parsley

• 1 tsp dried rosemary, crushed

• a pinch or two of cayenne

For the Kebabs:

• 1 lb. cubed tenderloin

• salt and black pepper to taste

• mini sweet peppers

• 1/2 red onion

• 1/2 white onion

• oil for grill grates and 8 to 10 bamboo skewers

1. In a small bowl, whisk together all the ingredients for the Mustard Sauce. Set aside.

2. Season the cubed tenderloin with salt and pepper.

3. Drizzle 2 to 3 tablespoons of the sauce over the meat, mixing to coat. Cover and let refrigerate for 2 hours or overnight.

4. Remove from the refrigerator 30 minutes before grilling. Soak bamboo skewers (8) in cold water.

5. Cut the onions into large 1-inch chunks. Depending on the size of the mini peppers, either cut them in half crosswise or in 3 pieces. Remove the seeds and membrane. A small paring knife works well to do this.

6. Heat grill on high. Brush oil on grill grates and skewers (this will help with easy removal of the food from the skewers when eating).

7. Divide meat into four portions and thread onto 4 skewers.

8. Divide vegetables into four portions and thread onto skewers. Brush the peppers and onions with some oil.

9. Place skewers onto grill and reduce heat to medium.

10. Grill the kebabs for 3 minutes per side.

11. Grill the vegetables for 3 to 4 minutes per side.

12. Place grilled kebabs and vegetables onto a serving platter. Serve with the remainder of the Mustard Sauce.

Yields: 4 servings

Notes&Tips:

• Grilled Tenderloin Kebabs with Peppers & Onions is an easy weeknight or weekend lunch or dinner recipe. The majority of time is spent in the preparation as actual cooking time is less than 5 minutes.

• You can also serve this up as an appetizer at your summer gathering. Use 6-inch skewers instead of the standard size if you choose to serve this as an appetizer.

• I like grilling my kebabs on separate skewers from the vegetables as I find that the vegetables always need a little more time when placed on the same skewers.

• When skewering a mix of vegetables, I like to alternate in terms of color and/or vegetable.

• In addition to serving the Kebabs with vegetables, I also made some Saffron Rice.