Need some Labor Day recipe inspiration? Here is one of our favorites that is always a crowd pleaser!!
Original All-Purpose or Spicy Slavo Salt
Freshly ground black pepper, more for later
3 lb beef tenderloin (fillet mingon), cut into 1 1/2-inch cubes
1 large red onion, cut into pieces roughly the width of the meat
1-2 green bell peppers, cut into pieces roughly the width of the meat
1-2 red bell or orange bell peppers cut into pieces roughly the width of the meat
1-2 portabello mushrooms cleaned and quartered
1 lg red onion sliced thin
2 lemons juiced
1cup red wine
1cup extra virgin olive oil
Optional - chopped fresh thyme and fresh parsley
Prepare 10-12 skewers. If using wood skewers, be sure to soak them in water for at least one hour before use.
In a bowl, mix together the spices to make a spice rub for the cubed meat.
Season the cubed meat with the spice rub, combine well so that the meat is evenly covered with the spice rub.
In a large and deep dish, combine the marinade ingredients of red onions, lemon juice, olive oil and red wine. Add the spiced cubed meat to the marinade, and work the meat into the marinade well with your hands. Cover and refrigerate for a few hours or overnight.
Remove the meat from the fridge one hour before grilling.
Lightly oil a gas grill and heat for 10 minutes on high. Remove the meat from the marinade and begin to prepare the shish kabobs. Do not discard the marinade yet.
Thread the meat, onions, green peppers and red peppers onto the prepared skewers, alternating until you run out of meat (about 4 pieces of meat per skewer with the vegetables nestled in between as you see in the photos). Season with more freshly ground black pepper.
Place the shish kabobs on the grill. For medium kabobs, grill for a total of 8 minutes, turning once midway through. While grilling, brush the meat with some of the marinade a couple of times.
Remove from the heat and transfer to a serving platter. Wait 5 minutes before serving. Enjoy!