Marinade Beef Kabob

Prep Time 10 minutes
Cook Time 10 minutes
Total Time 1 hour 20 minutes
Course Main Course
Cuisine American
Servings 6 people


  • Grill



  • lbs Thousand Hills Tenderloin Tips
  • 1 lb baby gold potatoes
  • 2 bell peppers your choice of color
  • 1 red onion 1 inch cubes
  • 8 oz baby bella mushrooms
  • ¾ tbsp dried rosemary
  • tbsp olive oil
  • 2 tbsp dijon mustard


  • ¼ cup olive oil
  • ¼ cup soy sauce low sodium
  • ¼ cup Worcestershire sauce
  • tbsp dijon mustard
  • tbsp brown sugar
  • 1/2 lemon juiced
  • 2 tbsp minced garlic
  • 1 tsp parsley dried
  • 1 tsp basil dried
  • salt and pepper to taste


  • In a medium bowl, mix the marinade ingredients together.  Reserve 2 tablespoons of the marinade.
  • Place the Tenderloin Tips into a large plastic zip-tight bag and pour all but the reserved marinade over it, then seal and mix to coat well.  Place in the refrigerator for 1-24 hours to marinate.  This is also a good time to place wooden skewers in water to soak.
  • Boil the potatoes in a large pot of water until just tender enough to pierce with a fork, about 6-8 minutes. Drain well, then toss with 2 tablespoons of olive oil, rosemary, and mustard.  Set aside.
  • Preheat grill to high heat while preparing the kabobs.  Chop all vegetables into chunks that are roughly the same size as the cubed steak, keeping 2-3 layers of onion together in each chunk.  Drizzle vegetables with the reserved marinade.
  • Alternate pieces of meat, vegetables, and potatoes until the skewers are filled, aiming for 5-6 pieces of steak on each skewer.  
  • Place kabobs on the grill directly over the heat and reduce heat to medium-high.  Grill for 6-8 minutes, flipping every 2-3 minutes, until the meat is cooked medium-rare to medium and the vegetables start to char just around the edges.  
  • Remove from the grill and rest before serving.