Herb Marinated Tenderloin Kabobs

Pair With: PS Garcia Bravado

Watch the Episode Here.

Juicy blackberry fruit, warm spice and lively tannins make the Bravado a cheers-worthy pairing with these flavorful and colorful kabobs straight from the grill


  • 2 lbs. beef tenderloin (ribeye or top sirloin), cut into 2-inch cubes

  • ¼ cup olive oil

  • 3 tablespoons Worcestershire sauce

  • 3 tablespoons red wine vinegar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons chopped fresh oregano or 1 tablespoon dried

  • 2 tablespoons fresh thyme leaves or 1 tablespoon dried

  • 2 tablespoons chopped fresh rosemary leaves or 1 tablespoon dried

  • 1 teaspoon red pepper flakes

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon Kosher salt

  • 2 red or orange bell peppers, cut into 1-inch cubes

  • 2 green bell peppers, cut into 1-inch cubes

  • 1 large red onion, peeled and cut into 1-inch cubes

  • 1 lb. baby potatoes, cut in half

  • 2 cups small cremini or white mushrooms, cleaned and stems removed

  • 1 large yellow summer squash, halved lengthwise and then cut crosswise into ½-inch thick slices 


In a medium bowl, combine olive oil, Worcestershire, red wine vinegar, mustard, herbs, pepper and salt.  Add meat to a large bowl or plastic bag and pour half of the marinade over the meat, reserving the remaining marinade.  Allow the meat to marinate at least 1 hour and up to 12 hours in the refrigerator.  

Bring a pot of salted water to a boil.  Add potatoes and cook for about 3 minutes.  Drain and cool slightly.

To assemble kabobs:  Alternate peppers with red onion, steak, potatoes, mushrooms and squash.   Repeat until skewers are filled (use metal or bamboo skewers that have been soaked in water).  Prepare grill to medium high heat and be sure that grates are well-oiled.  Grill kabobs until meat is cooked to desired doneness, basting with remaining marinate on all sides.  Remove from grill and let rest for about 5 minutes before serving.  Serve with PS Garcia Bravado.

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