Tenderloin Kabobs

Tenderloin Kabobs


  • 1/2 cup Teryaki sauce
  • 1/3 cup dry red wine
  • 1 tablespoon Worcestershire sauce
  • 1/2 tablespoon garlic salt
  • 1/2 small pineapple
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large onion, cut into 1 inch pieces
  • 1 lb La Cense Tenderloin Kabobs


Place Kabobs in large mixing bowl. Mix teriyaki sauce, wine, Worcestershire sauce, and garlic salt. Pour mixture over meat. Cover and chill overnight or let stand at room temperature for 2 hrs, stirring occasionally. Drain meat, reserving marinade. Cut pineapple, green pepper and onion into wedges. On four skewers (that have been soaked in water), thread meat alternately with green pepper, pineapple, and onion. Grill kabobs over warm coals for 6 minutes and baste with marinade. Our 100% grass-fed beef cooks quickly because it has little fat content. Turn and grill for 5 more minutes. Brush once more before serving.

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