Kenmore Greatest Generation of Grilling Cook-Off entry by Philip Radke, Ohio State Fair

September 9, 2013 by Kenmore


preparation time
0 mins

cook time




12 ounces beef tenderloin cut into cubes

1 green pepper cut into wedges

5 pieces precooked thick bacon cut into fourths

8 ounces package baby portabella mushrooms

0.5 red onions peeled and cut into pedals

1 teaspoons black cracked pepper

1 teaspoons sea salt

1 teaspoons cayenne pepper

1 teaspoons garlic powder

0.25 teaspoons chili powder

1 shallot

0.5 stick butter

0.5 teaspoons sea salt

0.5 teaspoons black pepper

2 cup Cabernet wine



Blend spices for rub together in a small bowl. Rub mixture into tenderloin pieces and refrigerate 2 hours.


Make wine sauce by cooking the shallots in butter in a medium skillet on side burner of grill. Cook over medium heat until tender. Add garlic, spices and wine; continue to cook until reduced by half. Keep warm until ready to serve (cover and refrigerate if making it a day ahead).


Thread meat, pepper, bacon, mushrooms, and onion pedals onto 4 presoaked 10-inch bamboo skewers. Continue this pattern to fill all 4 skewers.


Cook on preheated grill over medium high heat for 10-12 minutes, turning over once, until meat is cooked to desired tenderness (145 degrees for rare, up to 170 degrees for well done). Let kabobs rest 5-minutes, brush with wine sauce then serve.


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