Quench MagazineBeef Kabobs | Beef | Quench Magazine

Ingredients

• 7 1/4 Lb Beef Tenderloin -- Cut In 1" Cubes
• 4 Cherry Tomatoes
• 1 Red Onion -- Cut In 1" Cubes
• 1 Zucchini -- Cut In 1" Cubes
• 8 Mushroom Caps
• 1 Red Bell Pepper -- Cut In 1" Cubes
• 1 C Red Wine
• 1 Tbsp Parsley -- Chopped
• 1 Tbsp Oregano -- Chopped
• 1 Tbsp Rosemary -- Chopped
• 2 Tbsp Olive Oil
• 2 Cloves Garlic -- Minced