Chef Joe Cipro's recipe of the week

Marinated Filet & Vegetable Shish-Kabobs

Ingredients (serves 4)

2 lbs beef tenderloin (cut into one-inch cubes)

1 summer squash (cut into one-inch cubes)

2 red onions (cut into one-inch cubes)

2 green peppers (cut into one-inch cubes)

1 eggplant (cut into one-inch cubes)

Wooden skewers (soak in water)

1 clove of garlic

2 Tbsp soy sauce

1 Tbsp Worcestershire sauce

2 Tbsp honey

1 Tbsp paprika

1 Tbsp Dijon mustard

1/2 c olive oil

2 Tbsp orange juice concentrate

Salt and pepper to your liking

Directions

Begin by turning on your grill and soaking the wooden skewers in warm water. Next, blend the marinade by combining the garlic, soy sauce, Worcestershire sauce, honey, paprika, mustard, olive oil, and orange concentrate in a blender.

Now that you have the marinade ready, it’s time to cut the steak and vegetables into one-inch cubes. Once you have done that, assemble the kabobs and season to your liking.

Brush each kabob with the marinade and grill over medium high heat. Be sure to turn the kabobs after about one minute, and continue to brush with the marinade. Grill for about five to seven minutes or until the steak and vegetables are cooked.