Durham Ranch Natural Beef Tenderloin Mushroom Kabobs

Made with all natural beef, this is a delight on the BBQ!
This delicious kabob recipe is great for bringing to a large gathering or for cooking up outside for that special event. They are always a fan favorite and you can customize the recipe to include more fruits and veggies to go along with the kabobs if you would like as well.


3 pounds of Durham Ranch Natural Beef Tenderloin (center cut)
1 Large Red Onion
1 Green Bell Pepper
2 pounds Cremini Mushrooms


  • Cut the beef into ½ inch by ½ inch squares.
  • Peel the onion and cut both the onion and bell pepper into medium sized squares.
  • Trim the bottom of the stem off of the mushrooms and brush of any dirt that might be on the outside of the mushrooms with a dry brush or your fingers. Do not use water.  Slice thick.
  • On 5 inch metal skewers or wooden skewers (be sure to soak wooden skewers in warm water for 30 minutes before using) slide on a piece of onion, beef, pepper and then mushroom. Repeat that order, onion, beef, pepper, mushroom 3 times per skewer.
  • Drizzle a little bit of olive oil, salt and black pepper on the kabobs and grill on a nice hot grill for about 3 minutes per side for a medium rare temperature on the beef.