Name: Grilled Southwest Style Shish Kebabs
Prep time: 40 min
Cook time: 8 min
Total time: 6 h 48 min
Yield: 12
Cuisine: US
Ingredients: 3 cups Mexican lager (such as Negra Modelo); 0.75 cup coarsely chopped white onion; 0.75 cup chopped cilantro; 0.25 cup lime juice; 0.25 cup minced garlic; 1 tablespoon hot salsa; 1.5 teaspoons red pepper flakes; 0.5 teaspoon kosher salt; 0.5 teaspoon freshly cracked black pepper; 4 pounds beef tenderloin, cut into 1-inch cubes; 1 fresh pineapple, cored and cut into 1-inch pieces; 12 white mushrooms; 12 cherry tomatoes; 2 green bell peppers, cut into 1-inch pieces; 2 cups coarsely chopped red onion; Skewers (12-inch), soaked in water for at least 30 minutes

Transport your taste buds south of the border with these vibrant and flavorful shish kebabs! Marinated in a zesty Mexican lager blend and loaded with tender beef, juicy pineapple, and colorful veggies, they're a guaranteed hit at any summer cookout.

Follow The Directions

01

Step

In a large bowl, whisk together the Mexican lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, kosher salt, and black pepper until well combined. (5 minutes)

02

Step

Add the beef cubes to the marinade, ensuring they are fully submerged. Cover the bowl with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, to allow the flavors to meld. (6 hours to overnight)

03

Step

Thread the beef, pineapple, mushrooms, tomatoes, green peppers, and red onions alternately onto the soaked skewers. Arrange the assembled shish kebabs on a baking sheet. (30 minutes)

04

Step

Preheat your grill to medium heat and lightly oil the grate to prevent sticking. (10 minutes)

05

Step

Grill the shish kebabs, turning occasionally, until the beef is firm and cooked to your desired level of doneness, about 4 minutes per side for medium-rare. (8 minutes)

For a deeper smoky flavor, consider using mesquite wood chips when grilling.
If you don't have time for a long marinade, even a 2-hour soak will impart noticeable flavor.
Serve these kebabs with a side of cilantro-lime rice or a refreshing avocado crema.
Feel free to substitute the beef tenderloin with sirloin or chicken thighs, adjusting the grilling time accordingly.
Soaking the skewers prevents them from burning on the grill.

Addie Torphy

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