Grilled Beef Kabobs
Summer / Fall / Winter / Spring / Grill / LouAna / Main Dish / Southern Fry Oil /
Our beef kabobs are served with a mouth-watering roasted garlic and tarragon butter sauce.
2 lbs. tenderloin beef
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
1 yellow squash, cut into 1-inch pieces
1/2 cup balsamic vinegar
1/4 cup Dijon mustard
2 tablespoons garlic, minced
2 tablespoons black pepper
1 tablespoon salt
2 cups LouAna® Southern Fry Oil
4 thick-cut slices of tomato
Wooden skewers, soaked in water 30 minutes to prevent burning
2 teaspoons LouAna® Southern Fry Oil
1 tablespoon garlic, minced
3/4 cup beef broth
3 tablespoons fresh tarragon, minced
8 tablespoons chilled butter
Cube beef into 2-inch by 2-inch chunks. Alternate beef cubes with bell pepper and squash pieces onto each wooden skewer. Repeat process until 4 kabobs are skewered. Place kabobs in shallow pan and make marinade.
In a bowl, whip together mustard, garlic, vinegar, and season with salt and black pepper.
Slowly pour in LouAna Southern Fry Oil while whipping constantly until all of the oil is incorporated. Reserve a small amount of dressing for later use.
Coat beef kabobs with dressing, refrigerate, and allow kabobs to marinate from 2 hours up to overnight.
Fire up BBQ pit or gas grill and grill kabobs to desired doneness. Coat tomato slices with remaining dressing. Towards end of cooking process, grill tomatoes until just heated.
For sauce, heat 2 teaspoons of LouAna Southern Fry Oil, add garlic and cook over medium-low heat until garlic is browned but not burnt. Add broth and tarragon. Bring to boil, reduce heat, and simmer until the broth is reduced by half.
Lower fire as low as it will go and swirl in fresh tarragon and butter. Simmer until butter is melted. Top beef kabobs with sauce and garnish with grilled tomato slices.
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