Beef Tenderloin Kabobs

Amt Measure Ingredient Cal Carb Pro Fat GI
1/2teaspoonblack pepperblack pepper2.93000
1teaspoonlemon juicelemon juice1.110020
1tablespoonolive oilolive oil119.3001220
1tablespoonred wine vinegarred wine vinegar2.800015
2teaspoonDijon MustardDijon Mustard103340
6ouncebeef tenderloin steakbeef tenderloin steak262.60155960
1/4cuppearled barleypearled barley17615520525
6largewhite mushroomswhite mushrooms30.41817415
1/2medium (2-1/2" dia)onionsonions22212026
1cupred bell peppersred bell peppers37.8365215
1/2cupsnap peassnap peas33.62310215
1/2cupCherry TomatoesCherry Tomatoes13.5112138
Totals: 741 Calories Balance: 39-29-32 729.9 287 217 237 23

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Active Time: 30 minutes

Total Time: 45 minutes

To make marinade:
In a bowl, mix pepper, pressed or chopped garlic, lemon juice, olive oil, red wine vinegar, Dijon mustard, and salt.

Trim tenderloin of all visible fat and cut into large cubes (1.5 to 2 inches). In a bowl, mix beef with marinade, covering beef thoroughly. Cover and let marinate for 20 minutes.

If using wooden kabob skewers, soak them in water to prevent burning.

While tenderloin is marinating, prepare pearl barley per package directions.

Slice onion and bell peppers into large, thick slices.

Slide beef and vegetables onto skewers, arranging as desired.

Grill for 10-15 minutes or until desired doneness.

Enjoy the pearl barley with the kabobs.