Grilled Southwestern Shish Kebabs

Ingredients

• cup sMexican lager (such as Modelo Negra)
• 3/4 cup coarsely chopped white onion
• 3/4 cup chopped fresh cilantro
• 1/4 cup fresh lime juice
• 1/4 cup minced garlic
• tablespoon hot salsa
• 1/2 teaspoon sred pepper flakes
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• pound sbeef tenderloin, cut into 1-inch cubes, or more as needed
• fresh pineapple, cored and cut into 1-inch piece s
• green bell peppers, cut into 1-inch piece s
• cup sred onion piece s
• white mushrooms
• cherry tomatoes
• (12-inch) bamboo skewers, soaked in water for at least 30 minutes

Instructions

1. Combine lager, white onion, cilantro, lime juice, garlic, salsa, red pepper flakes, salt, and black pepper in a large bowl; mix well. Add beef; toss to coat in marinade. Cover the bowl with plastic wrap; marinate in the refrigerator, 6 hours to overnight.
2. Alternately thread beef, pineapple, bell peppers, red onions, mushrooms, and tomatoes onto skewers. Place kebabs on a baking sheet.
3. Preheat the grill for medium heat and lightly oil the grate.
4. Grill kebabs until beef is firm and reddish pink in center, about 4 minutes per side.

Tips

Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary. To flavor the beef rather than tenderize it, marinate it for as little as 20 minutes or up to 2 hours. Do not marinate beef for more than 12 hours. Do not wash the mushrooms. Instead, use a damp paper towel and gently brush off any dirt.