Recipes
Barbecue Shoulder Tender Kabobs
6 servings
25 minutes total
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Ingredients
- 1 small red onion
- 1 medium red bell pepper
- 2 beef shoulder petite tenders (1 ¼–1 ½ lb)
- 1 teaspoon kosher salt
- 6 (12-inch) wooden skewers
- ¼ cup hickory (or regular) barbecue sauce
- ¼ cup cola
- ¼ cup sweet chili sauce
Steps
- Preheat grill (or grill pan) on medium-high. Cut onion and pepper into 1-inch chunks. Cut meat into 1-inch cubes; season with salt. Alternate threading onions, peppers, and beef onto skewers (wash hands).
- Combine barbecue sauce, cola, and sweet chili sauce.
- Place skewers on grill; grill 8–10 minutes, turning occasionally, until beef is 145°F. Baste with sauce during last minute of cook time; serve with remaining sauce on the side.
Other Preparation Methods
- Bake: Preheat oven to 425°F. Place 2 shoulder tenders in 13- x 9-inch baking dish. Arrange 16 oz fresh whole mushrooms around meat; season with 1 teaspoon Montreal steak seasoning. Bake 20–25 minutes until 145°F. Remove meat from dish; let stand 5 minutes to rest. Stir 3 tablespoons garlic-herb butter into mushrooms (in baking dish). Slice steak thinly; serve with mushrooms and sauce.
Amount per ⅙ recipe serving: Calories 230, Total Fat 7g, Sat Fat 2.5g, Trans Fat 0g, Chol 70mg, Sodium 520mg, Total Carb 15g, Fiber 1g, Sugars 11g, Protein 25g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 15%