Sunday, May 12, 2013

Rosemary Beef Kebab in Artichoke Dip

Rosemary Beef Kebab in Artichoke Dip
The beef kebab goes nicely with the artichoke and olive dip.  It's the perfect appetizer or entree dish.

My own original recipe.
Prep Time: 15 minutes / Cook Time 15 minutes
Rosemary Beef Kebab in Artichoke Dip

  • 8 oz filet mignon or any kind of tender beef steak
  • 1/2 tbsp chopped fresh rosemary
  • 1 tbsp olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon cracked black pepper
  • Salt
  • Some Bamboo skewers
For The Dipping:
  • 1/2 cup roughly chopped artichoke (jar)
  • 15 green olives (jar) - chopped
  • 1 teaspoon chopped fresh basil
  • 1 tbsp extra virgin olive oil
  • 1 red sweet cherry pepper (jar) - chopped
  • Black pepper and salt
Cooking Directions:
  1. Mix all together the dipping sauce ingredients and set aside.
  2. Wash and dry the filet mignon with a pepper towel then cut dice. 
  3. Marinate the diced meat with fresh rosemary, garlic powder, olive oil, black pepper and some salt, then stick them into a bamboo skewer.
  4. Heat a griller and brush it with pam or some oil then grill the beef kebab until golden. 
  5. Serve with artichoke dipping sauce.


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