Today is National Something on a Stick Day.  National Something on a Stick Day doesn’t necessarily mean food on a stick. It is a day when you simply put something on a stick and display it. However this is a food blog and human beings have been putting all kinds of food on sticks for centuries so naturally I thought of making kabobs.

Tonight I made my Garlic – Rosemary Beef Tenderloin Kabobs with Bacon Wrapped Asparagus. I know this is somewhat of a repeat but it is a recipe that begs to be repeated. I made a slight change in the oil used this time and was very pleased with the results. I have been using walnut oil a lot lately in place of olive oil; especially in situations of higher heat. Walnut oil has a higher smoke point and there for doesn’t give off flavors as quickly. I think it worked very well with this recipe.

Garlic – Rosemary Beef Tenderloin Kabobs

Ingredients

• ¼ cup soy sauce
• ¼ cup walnut oil
• 2 Tablespoons balsamic vinegar
• 4 garlic cloves, minced
• 4 teaspoons fresh rosemary
• 1 pound beef tenderloin, trimmed and cut into approximately 1” cubes
• ½ teaspoon fresh ground black pepper
• 1 Onion cut into large chuncks
• Mushrooms (Your choice. I prefer Baby Bella.)

Instructions

1. Combine first 5 ingredients in a large shallow dish or heavy-duty zip-top plastic bag; add beef. Cover or seal, and chill several hours, turning occasionally.
2. Remove beef from marinade, discarding marinade.
3. Using bamboo or metal skewers, alternate beef, onion and mushroom.
4. Sprinkle evenly with pepper, and let stand 30 minutes letting beef come to room temperature.
5. Grill over medium hot coals 10 to 12 minutes turning frequently to cook all sides and meat is cooked to desired doneness.
6. Remove the kabobs from the grill and let rest 4 to 5 minutes before serving.

Bacon Wrapped Asparagus

Ingredients

Bacon
Asparagus (4 to 5 spears per person)

Directions

Wrap one slice of bacon around four to five spears of asparagus per serving. Grill over direct heat turning frequently until bacon is cooked and asparagus is tender; 5 to 10 minutes depending on heat.