beef tenderloin kebab Recipe

Trim and cut

Trim any silver skin or excess fat from the beef tenderloin. Cut the tenderloin into 1 to 1 1/4-inch cubes, aiming for uniform size so they cook evenly (about 24–30 cubes from a 1 lb tenderloin).

Prepare marinade

Mince the garlic finely. In a medium bowl whisk together 3 tbs olive oil, 2 tbs soy sauce, 1 tbs lemon juice, minced garlic, 1 tsp chopped fresh rosemary, 1 tsp smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper until combined.

Marinate beef

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning while the beef marinates.

Prep vegetables

While beef marinates, cut the red bell pepper into 1 1/4-inch squares, and peel and cut the red onion into similar-sized wedges. Leave the cherry tomatoes whole. Pat the vegetables dry.

Assemble kebabs

Thread the marinated beef cubes, red pepper pieces, red onion wedges, and cherry tomatoes onto skewers in an alternating pattern, leaving about 1/2 inch space at each end. Aim for 4–5 beef cubes per skewer depending on size, with vegetables between. Repeat until all beef and vegetables are used.

Preheat grill

Preheat a grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using a charcoal grill, wait until coals are covered with gray ash and produce even heat.

Brush the assembled skewers lightly with 1 tbs extra olive oil to prevent sticking and help with browning.

Grill kebabs for 8–10 minutes, turning every 2–3 minutes to get even char on all sides. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Cooking time will vary with cube size and grill heat.

When done, remove kebabs from the grill and rest on a tray for 5 minutes. Sprinkle with 1/2 tsp coarse sea salt and 2 tbs chopped fresh parsley. Serve with lemon wedges on the side for squeezing over the kebabs.