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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is from George Foreman’s grilling cookbook. Ingredients:
3 tablespoons olive oil |
4 garlic cloves, minced |
3 tablespoons onions, minced |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
1/4 teaspoon dried red pepper flakes |
1/3 cup dry red wine |
1/4 cup balsamic vinegar |
1 1/2 teaspoons fresh oregano |
1 1/2 lbs beef tenderloin, cut in 1 1/4 inch cubes (24 cubes) |
16 shallots or 16 tiny onions, peeled |
16 large cherry tomatoes |
Directions:
1. Heat the oil in a small saucepan and sauté the garlic, onion, salt, pepper and red pepper flakes until the onion and garlic are soft.
2. Add the wine, vinegar, and oregano and simmer gently for 3 minutes. Set aside to cool.
3. Put the tenderloin cubes in a large plastic bag. When the marinade is cool, pour it over the meat. Seal the bag and refrigerate at least 3 hours (or overnight).
4. Blanch the shallots in the microwave with a small amount of water, covered, for a minute or two, until they are partially cooked.
5. Using either water-soaked wooden skewers or metal ones, start threading the skewers, beginning and ending with the meat.
6. Thread 2 skewers per person, each with 3 cubes of meat alternated with the tomatoes and shallots.
7. The kabobs will only take about 5 minutes to cook on the grill.
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