GOLDEN VALLEY, Minn. - On a beautiful day like this,Minnesotan's thoughts naturally turn to outdoor pleasures and that means it is finally time to get our grill on!

Chef John Schiltz, Executive Chef and Owner of Lake Elmo Inn, was recently awarded the Minnesota Beef Backer Award from the Minnesota Beef Council for his commitment to promoting and serving beef products in his award-winning restaurant. He joined us withthe dish on some tasty teriyaki kabob's!

Beef Kabob

8 oz. Tenderloin Tips
4 2 oz. Cubes
2 Large Mushrooms
3 Pieces of Onion
3 Pieces of Green Pepper
3 Pieces of Red Pepper
Wooden or metal skewers
Kikkoman's Teriyaki glaze

Assemble kabobs: mushrooms, meat, onion, peppers, meat, onion, peppers, and finish with last mushroom. Grill on BBQ until desired temperature. Season to taste and brush with KikkomanTeriyaki glaze and serve.

Kabob could be made ahead of time. Brush with oil (vegetable or olive) before grilling.
Tenderloins tips are not available at all stores. You can find them at butcher stores like The Big Steer on the East Side of St. Paul or your favorite butcher.

Tenderloin tips are about 1/3 to 1/4 the cost of Filet Mignon. So it is worth looking for a store that has it.

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