Recipe Corner - 4th of July Must-Have!


  • 1½ lbs. beef tenderloin, cut into 16 equal-sized cubes

  • 8 mushrooms, halved

  • 1 medium zucchini, sliced into 16 equal-sized rounds

  • 1 medium yellow squash, sliced into 16 equal-sized rounds

  • 16 grape tomatoes

  • ¼ tsp salt

  • ¼ tsp ground black pepper

  • 2 cloves garlic, minced

  • 1 tsp fresh oregano, minced

  • 2 tbsp balsamic vinegar


  1. Pre-heat the grill or grill pan over medium-high heat.

  2. Season cubed beef with salt and pepper.

  3. Using 8 skewers, alternate beef, zucchini, squash, mushrooms, and tomatoes so that each skewer has 2 of each ingredient.

  4. Spray kebobs with non-stick spray and grill for about 3 minutes per side or until beef is cooked to desired doneness (note: for medium-rare, cook the beef to an internal temperature of 125°F; for medium to 135°F; for medium-well to 145°F; for well-done to 160°F).

  5. Meanwhile, combine the garlic, oregano, and vinegar to make a vinaigrette.

  6. Per serving: 2 skewers with about a ½ tablespoon of vinaigrette poured over top.

Nutrition Per Serving: 280 calories, 37g protein, 8g carbohydrate, 10g fat

These kabobs are out of this world! Now you have the perfect recipe to make for your holiday gathering this weekend with friends and family. Happy Independence Day!

5 views0 comments