Beef (or other meat or seafood) kebabs from How to Cook Everything, Completely Revised 10th Anniversary Edition: 2,000 Simple Recipes for Great Food (page 732) by Mark Bittman

  • soy sauce
  • beef tenderloin
  • red bell peppers
  • garlic
  • onions
  • parsley or cilantro
  • thyme
  • lemons or limes
  • button mushrooms
  • EYB Comments

    Can substitute rosemary or herb of your choice for thyme, and any bell pepper but green for red bell peppers. See recipe for alternate meat or seafood suggestions.

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute rosemary or herb of your choice for thyme, and any bell pepper but green for red bell peppers. See recipe for alternate meat or seafood suggestions.

  • Zosia on April 21, 2020

    This was a good all-purpose marinade that I used with pork loin. I broiled the kebabs so didn't follow the cook times.

  • sturlington on April 28, 2013

    Good adaptable recipe. I liked the marinade but would have liked the flavors to be a tad stronger. Used on steak and tuna plus assortment of summer vegetables.

  • Cheri on August 23, 2011

    This was good, easy, tasty. Veggies didn't need as quite as long as recipe called for, grill at 400 deg. - they really needed about 10-12 min max. to be a bit al dente. I used zucchini, baby creminis and red bell pepper. Also used sirloin filet (didn't have tenderloin) which at 5 minutes was perfect. Bumped up marinade with a little more olive oil to stretch, 1/2 lemon, soy, fresh thyme and fresh parsley. The lemon gave a nice contrast. Marinade coated 1 lb sirloin cubes, 1.5 zucchini (med size) 8 mushrooms and 1/2 med. red bell. Served over rice.

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