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Tender juicy chunks of beef tenderloin with colourful veggies
Prep Time10 mins
Cook Time5 mins
Marinating4 hrs
Course: Main Course
Cuisine: Canadian/American
Keyword: shish kabob, shish kebob, shishkabob
Servings: 4 kabobs


  • lb beef tenderloin cut into 20 chunks
  • 2 Tbsp olive oil
  • 2 tsp balsamic vinegar
  • 2 tsp worcestershire sauce
  • 1 tsp steak spice ie Montreal Steak Spice
  • 1 large onion cut into chunks
  • ½ sweet red or orange pepper cut into 4 chunks
  • ½ sweet yellow pepper cut into 4 chunks
  • ½ sweet green pepper but into 4 chunks
  • 4 slices summer squash or small zucchini
  • 4 cherry tomatoes or mushrooms


  • Combine olive oil, balsamic vinegar, worcestershire and steak spice. Marinate beef chunks for at least 4 hours or over night.
  • If using wooden skewers, soak in tall glass of water for 2-4 hours, flipping if necessary.
  • Cut vegetables into chunks. Bring pot of water to boil. Add all veggies except tomatoes to boiling water for 1 minute. Drain and immediately add to large bowl of ice water.
  • Thread meat and vegetables onto skewers in alternating pattern, with onion beside each chunk of meat. Top with cherry tomato or mushroom. Use 5 chunks of beef and each vegetable once on each skewer for best presentation.
  • Grill on high, turning frequently until meat and veggies are well charred and meat is medium rare.