Who says you need a barbecue grill and the summer to make a delicious grilled  shish kabob? Just put on some summer music and turn on your stove.

It’s February and the temperature was around 54 degrees today. It made me think of summer, barbecues, swimming, the ocean and so I wanted to make a meal that reminded me of all of those things. I already had the wooden skewers, so I thought why not make a shish kabob? While I went to the grocery to purchase the meat and vegetables I soaked the skewers in water. Once I came home I put all of the ingredients together and within 10 minutes I had these beauties on my plate!

If you have children that do not like vegetables, this may be a great way for them to eat them. Just have them help you, usually what they make, they will eat.

Not only is this meal delicious, it is also full of iron and protein from the beef. It contains may nutrients from the peppers, vitamin A, which is great for eye health, vitamin C  which powers up your immune system and keeps skin youthful and Vitamin E, which is known to play a key role in keeping skin and hair looking youthful. The peppers also contain vitamin B6, which is essential for the health of the nervous system and helps renew cells.

So grab your veggies and make your meal fun and healthy! Summer will be here before you know it, but in the meantime you can still enjoy your shish kabobs!

Beef Tenderloin Shish Kabobs

Ingredients: Serves 2

• 8 ounces beef tenderloin cut into equal parts about 2 inches pieces
• 6 cremini mushrooms
• 1/4 red onion, cut into 2 inch pieces
• 8   2 inch pieces peppers, use a mix of red, yellow and orange (I purchased tiny organic peppers in the grocery)
• several sprigs of fresh rosemary
• 1/4 cup extra virgin olive oil
• salt and pepper to season
• 4 wooden skewers

Preparation:

Soak the skewers in water for at least half an hour. Take the ingredients and separate into 4 portions. You will use two skewers per person. Alternatively pierce on the wooden skewer, being  very careful your ingredients. Do not crowd them. Baste them with the olive oil and season with salt and pepper.

Heat a non stick griddle until very hot. Carefully place the skewers on the griddle and cook for 5 minutes over medium low heat. Carefully turn onto other side and continue cooking for an additional 4 minutes.This will give you a medium rare meat.

Remove the skewers onto two plates and allow to rest for a few minutes. Serve with some fresh rosemary. Enjoy!