Beef tenderloin kebab with tomatoes and rosemary
A source of high-quality protein and iron, this dish helps maintain muscle mass and improve metabolism. Tomato and garlic add antioxidants, while rosemary provides a rich aroma, making it both delicious and healthy.
Cut the beef (300 g) into large pieces about 4-5 cm. Dice the tomatoes (60 g) and onion (50 g) finely, chop the garlic (7 g), and finely chop the rosemary (6 g).
Combine the tomatoes, onion, garlic, and rosemary in a bowl. Add olive oil (15 g), adjika (20 g), salt (3 g), and black pepper (1 g). Mix well, add the meat, and knead with your hands to ensure the marinade covers the pieces on all sides. Cover and leave in the refrigerator for 4-6 hours.
Add adjika to taste. If you prefer a milder flavor, reduce the amount or skip it altogether.
Take the meat out of the refrigerator 20-30 minutes before grilling. Shake off the excess marinade and thread the pieces onto skewers.
Grill the kebabs over well-heated coals for 8-12 minutes, regularly turning the skewers, until the meat is browned on the outside and remains juicy on the inside. Remove from heat and let rest for 3-5 minutes.
Serve immediately while the kebabs are hot.
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