Summer Shish Kabobs | Whole Green Love

29 Jul

Grilling anytime of year is great, but in the summertime you just can’t go wrong. I love nothing more than smelling a fabulous grilling creation wafting through the warm summer air. In general, grilling makes for easier clean up, which is always a bonus. You tend to not have as many bowls, pots, and pans involved in the process.

I love grilling because you generally are keeping a meal nice and simple. When you are using great quality ingredients, you can let the natural flavors shine without a lot of added herbs or spices.  You can let the food and the grill do their magic!

Summer Shish Kabobs

Beef tenderloin, cut into large bite-size pieces

Sweet onion, cut into large wedges

Bell peppers, cut into large wedges

Mushrooms

Cherry tomatoes

3 Garlic cloves, chopped (more to skewer if desired)

3 tablespoons of butter, melted

Sea salt & pepper, to taste

You’ll want to make sure all of your veggies and meat are cut roughly to the same size so they cook fairly even.  I like mixing veggies with the meat on skewers so all of the flavors meld together, but if you want everything cooked perfectly you may want to cook all your veggies and meat on separate skewers.

I didn’t put any real measurements of ingredients on here, only because you can eyeball how much meat and veggies you’ll need depending on how many mouths you are feeding. I like to make more than needed so I have leftovers too.

Once your meat is cut into bite size pieces gently massage the chopped garlic into the meat with a little salt and pepper. If you are working with tenderloin, be careful because it is delicate and can fall apart easily.

Put your skewers together and bring out to your smokin’ grill. I like to start by placing the skewers around the grill edge so the veggies can cook a bit before I put them directly over the coals to char up a little. Let your kabobs cook covered on the grill for about 15-20 minutes or until ideal doneness. I check them regularly to rotate and baste with the melted butter. I also add additional sea salt and cracked pepper at this point too.  Once they are done you can serve them still on the skewer or mixed in a larger serving bowl.

These kabobs are traditional, simple, and full of flavor. Nothing says summer time like this flavor combination. Feel free to try out different veggies on your kabobs too. These veggies are what I happened to have on hand, but you can get creative and mix in all sorts of different veggies or meats.

I recommend making extra so you have meals for lunch or dinner later in the week. You’ll be happy to warm this goodness up!

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