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      1. Home
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      3. Recipes
      4. Grilled Filet Mignon with Vegetable Kebabs

      Grilled Filet Mignon with Vegetable Kebabs

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Beef Dinner

      Grilled Filet Mignon with Vegetable Kebabs

      Low Sodium High Protein Diabetes-Friendly Heart Healthy Dairy-Free Egg-Free No Shellfish Nut-Free Gluten-Free American Beef Dinner
      4 servings
      Prep time: 20 minutes
      Total time: 30 minutes

      Description

      You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

      Directions

      1. Preheat grill to high.
      2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
      3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

      Tips

      • Tip: To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)
      • Eight 10-inch skewers
      © Meredith Operations Corporation. All rights reserved. Used with permission.

      Nutrition Per Serving

      • Calories283 cal
      • Total Fat15 g
      • Saturated Fat3.8 g
      • Cholesterol74 mg
      • Sodium366 mg
      • Carbohydrate Total9.5 g
      • Protein28.4 g
      • Phosphorus326 mg
      • Potassium920 mg
      • Fiber2.8 g
      • Calcium71 mg
      Share this

      Ingredients

      • 1 lemon, zested and juiced
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon dried oregano
      • ½ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • 16 cherry tomatoes
      • 10 ounces white mushrooms, stemmed
      • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
      • 1 small red onion, cut into wedges
      • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

      Ingredients

      • 1 lemon, zested and juiced
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon dried oregano
      • ½ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • 16 cherry tomatoes
      • 10 ounces white mushrooms, stemmed
      • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
      • 1 small red onion, cut into wedges
      • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces
      • 1 lemon, zested and juiced
      • 2 tablespoons extra-virgin olive oil
      • 1 tablespoon dried oregano
      • ½ teaspoon salt
      • ¼ teaspoon freshly ground pepper
      • 16 cherry tomatoes
      • 10 ounces white mushrooms, stemmed
      • 1 medium zucchini, halved lengthwise and sliced into 1-inch pieces
      • 1 small red onion, cut into wedges
      • 1 pound filet mignon steak, 1 1/2 to 2 inches thick, cut into 4 pieces

      Description

      You might be tempted to save beef filet for special occasions, but this low-fat cut is actually perfect weekday fare: it cooks up fast, stays juicy and carries other flavors perfectly. The kebabs are a wonderful mix of lemon, herbs and fresh vegetables.

      Directions

      1. Preheat grill to high.
      2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat. Thread the vegetables onto eight 10-inch skewers. Drizzle the vegetables and steak with the reserved marinade.
      3. Grill the steak 4 to 6 minutes per side for medium. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total. Remove the vegetables from the skewers and serve with the steak.

      Tips

      • Tip: To prevent wooden skewers from burning on the grill, wrap the exposed portion in foil before grilling. (Contrary to popular wisdom, soaking them in water doesn’t prevent them from burning.)
      • Eight 10-inch skewers
      © Meredith Operations Corporation. All rights reserved. Used with permission.
      Download kidney-friendly cookbooks.
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