Classic Beef Shish Kebabs

The trick with these kebabs is to cook the meat separately from the vegetables so nothing overcooks.

• Ready In: 35 mins
• Serves: 6

Ingredients

• 1  tablespoon olive oil, divided
• 1  teaspoon fresh rosemary, chopped
• 3  large garlic cloves, minced
• 1  lb beef tenderloin, trimmed and cut into 1-inch cubes
• 1⁄2 teaspoon kosher salt, divided
• 1⁄2 teaspoon black pepper, freshly ground and divided
• 2  teaspoons fresh lemon juice
• 2  cups cherry tomatoes
• 1  large red onion, cut into 1-inch pieces
• 1  yellow bell pepper, seeded and cut into 1-inch pieces
• 1⁄2 lb cremini mushroom, stemmed and halved
•  cooking spray

Directions

1. Combine 2 teaspoons oil, rosemary, and garlic in a large zip-top bag. Add beef; seal and marinate in refrigerator 1 hour, turning occasionally.
2. Remove beef from bag; discard marinade. Thread beef evenly onto 6 wooden skewers; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon black pepper.
3. Combine remaining 1 teaspoon oil and juice in a large bowl. Add tomatoes, onion, bell pepper, and mushrooms, tossing to coat.
4. Thread each vegetable separately onto skewers; sprinkle with remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper.
5. Place beef and vegetable kebabs on the barbecue coated with cooking spray. Grill onion and pepper kebabs 10 minutes. Grill beef kebabs 9 minutes or until desired degree of doneness. Grill tomato and mushroom kebabs 7 minutes.