What’s for Dinner? Beef Tenderloin Kebobs with Sweet Potato Wedges

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These Grilled Beef Tenderloin Kebobs are so good. We marinade them in low sodium worcestershire sauce or low sodium soy sauce (or both). We add tomato wedges, onion, green and/or red bell pepper and small whole mushrooms. I love sweet potatoes so I’ll cut a couple of potatoes into wedges, toss them in olive oil, sprinkle with a little sea salt and roast in the oven just like this. Limit yourself to about 4 ounces of the beef. And if you want my opinion, limit your beef to only once a week or so and ALWAYS trim off ALL the hard fat. A little marbling is okay. A good rule of thumb is to only eat four legged meat once a week or so (I usually go longer than that simply because I do not desire it). I also added 1/2 cup of purple grapes to my plate.

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