by on October 20, 2013 » Add the first comment.
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Cut beef and pork tenderloin into one inch cubes and place on plate to come up to room temperature

Into blender place the following:
Chop Vidalia onion into pieces
Four cloves garlic
one square inch ginger
One large handful cilantro
1/4 cup EVOO
One jalapeno chili
1/4 cup lemon juice
add water if necessary to purée above ingredients

Reserve about 2 tablespoons of purée, and use remainder to marinate tenderloin pieces for 20 to 30 minutes.

Cut red onion into eight pieces
Separate onion layers
Place tenderloin and onion alternately on skewers
Leaving marinate on tenderloin were possible
Optionally you can use pieces of pepper, thin slices of potato, mushrooms, etc.

Seer kebabs on stovetop over high heat – all sides
Place in oven at 350° for 15 minutes

Served with pita and chutney


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