How to Make Tenderloin Steak and Pepper Kabobs

Tenderloin Steak and Pepper Kabobs Recipe With Paula Deen
Ingredients: Makes 8 to 10 serving
1 (4 pound ) beef tenderloin, trimmed and cut into 2 inch cubes
1 green bell pepper, cut into 1 inch pieces
1 red bell pepper, cut into 1 inch pieces
1 yellow bell pepper cut into 1 inch pieces
1 sweet onion, cut into 1 inch pieces
1 cup Cilantro Lime Marinade (recipe follows)

Procedures:

• In a large resealable plastic bag, combine beef and next 4 ingredients. Ad 1 cup Cilantro Lime Marinade. Seal bag, and chill for at least 4 hours or refrigerate up to 12 hours.
• Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium high heat (350 to 400 degree)
• Remove beef and vegetables from bag, discarding marinade. Thread beef, peppers, and onions alternately onto metal skewers. Grill kabobs, covered with grill lid, for 10 to 12 minutes, turning occasionally. End.

Cilantro Lime Marinade
Ingredients: Makes about 2 cups
1 (12 ounce) bottle light beer
¼ cup fresh lime juice
¼ cup vegetables oil
3 cloves garlic, minced
3 tablespoons chopped fresh cilantro
2 teaspoons ground cumin
2 teaspoons chili powder
1 teaspoon ground coriander
1 teaspoon salt
1 teaspoon ground black pepper

Procedures:
In a medium bowl, stir together beer and remaining 9 ingredients: end.