Beef Filet Kabob Recipe

Prepare marinade

In a large mixing bowl or container combine 1 cup olive oil, 1 cup soy sauce, 1 tablespoon red wine vinegar, 2 tablespoons Worcestershire sauce, minced garlic, brown sugar, lemon juice and chopped rosemary. Whisk until sugar dissolves and ingredients are emulsified.

Season and combine

Add kosher salt and freshly ground black pepper to the marinade and stir. Taste and adjust — marinade should be savory with a touch of sweetness and acid.

Marinate beef

Place the cubed beef tenderloin into the marinade. Toss thoroughly to coat all pieces. Cover and refrigerate for at least 2 hours and up to 8 hours (avoid longer than 8 hours to prevent texture change). Stir or turn the beef once halfway through marinating.

Prepare vegetables

While the beef is marinating, wash and cut the bell peppers into 1 1/2-inch pieces, cut onions into wedges separating layers, halve zucchinis lengthwise then slice into 1/2-inch pieces, and leave cherry tomatoes whole. Place the prepared vegetables in a large bowl.

Season vegetables

Toss the vegetables with 1 tablespoon olive oil, 1 teaspoon salt and 1 teaspoon black pepper. Set aside in the refrigerator until assembly.

Preheat grill

Preheat an outdoor gas grill or grill pan to medium-high heat (about 400–450°F / 200–230°C). If using charcoal, allow coals to reach steady medium-high with a light ash coating.

Thread skewers

If using wooden skewers, soak them in water for 30 minutes to prevent burning. Thread beef cubes onto skewers leaving a small gap between pieces for even heat circulation. On separate skewers alternate vegetables (pepper, onion, zucchini, cherry tomato) to create colorful vegetable skewers. Each skewer should hold about 6–8 pieces depending on size. Reserve the marinade by discarding any that contacted raw beef.

Oil the grates

Lightly oil the grill grates with a high-smoke-point oil to prevent sticking. Use a folded paper towel dipped in oil and tongs to rub the grates, or brush oil on the skewers.

Grill beef skewers

Place beef skewers on the hot grill. Grill for 2–3 minutes per side, rotating to get 6–8 minutes total for medium-rare to medium (internal temp ~125–135°F / 52–57°C). For medium-well, cook 9–10 minutes total. Avoid constant flipping — rotate once every 2–3 minutes to develop good sear.

Grill vegetable skewers

Place vegetable skewers on the grill alongside beef or on a cooler zone. Grill vegetables 3–5 minutes per side until tender and slightly charred, about 8–10 minutes total depending on size.

Rest

Remove skewers from the grill and transfer to a sheet pan. Tent loosely with foil and let rest 5 minutes to allow juices to redistribute.

Finish

If using garlic-herb butter, brush a light amount over the hot beef skewers so it melts into the meat. Sprinkle chopped fresh parsley over all skewers for brightness.

Plate for group service

Arrange beef and vegetable skewers on large serving platters suitable for an office group package. Garnish with lemon wedges on the side for squeezing. Provide extra bowls of the optional garlic-herb butter on the side.

Storage and transport

If delivering to an office, allow skewers to cool slightly (no more than 30 minutes) then pack into insulated containers to keep warm. For make-ahead, grill skewers to medium doneness, cool, then refrigerate. Reheat gently in a 325°F oven for 8–12 minutes covered, or finish on a hot grill for 2–4 minutes before serving.