Bbq Tenderloin Kebobs Recipe

Trim and portion beef

Trim excess fat and silver skin from the beef tenderloin. Pat dry with paper towels and cut into 1‑inch cubes. Place cubes in a medium bowl.

Prepare shrimp (if using)

If making Beef & Shrimp kebobs, pat shrimp dry, leave tails off, and keep chilled until assembly. Shrimp will be briefly marinated and cooked faster than beef, so plan alternating placement on skewers.

Make marinade

In a small bowl whisk together olive oil, soy sauce, apple cider vinegar, minced garlic, smoked paprika, black pepper and salt until combined.

Pour half of the marinade over the beef in the bowl, toss to coat evenly. Reserve the other half for brushing during grilling (do not reuse marinade that contacted raw shrimp unless boiled). Cover and refrigerate the beef for 30 minutes to 2 hours. If using shrimp, place shrimp in a separate bowl, add 1 tablespoon of the marinade (not the reserved portion used on beef), toss and refrigerate no more than 20–30 minutes.

Combine ketchup, honey, brown sugar, apple cider vinegar, Worcestershire sauce, mustard, smoked paprika, and crushed red pepper flakes in a small saucepan over medium heat. Stir to combine.

Bring to a gentle simmer, stirring occasionally. In a small cup, mix cornstarch with the 2 tablespoons of water to make a slurry. Whisk the slurry into the simmering sauce and continue to cook 1–2 minutes until slightly thickened and glossy. Remove from heat and let cool to warm; sauce will thicken further as it cools. Reserve about 3–4 tablespoons of glaze for serving; keep warm.

If any marinade that contacted raw shrimp was set aside, bring it to a full boil in a small saucepan for at least 2 minutes before using as a basting liquid; alternatively discard it and use the reserved glaze for brushing.

Preheat grill to medium‑high (about 400°F / 200°C). If using a grill pan indoors, heat over medium‑high and brush with oil.

If using wooden skewers, soak them in water for at least 30 minutes before assembly to prevent burning.

Thread the marinated beef cubes onto skewers, leaving a little space between pieces for even cooking. If using shrimp, alternate beef, shrimp and vegetables so shrimp are not crowded; for example: beef, bell pepper, shrimp, onion, beef, pepper. Aim for 3–4 beef cubes and 2–3 shrimp per skewer depending on skewer length.

Brush assembled skewers lightly with neutral oil to prevent sticking and season vegetables with a light pinch of salt and pepper.

Place skewers on the preheated grill. Grill 2–3 minutes per side to develop color, then rotate. For tenderloin cubes (1‑inch), plan total cook time of about 6–8 minutes for medium‑rare to medium; adjust 1–2 minutes more for medium‑well. Shrimp will turn opaque and firm in about 2–3 minutes per side — avoid overcooking.

During the last 3–4 minutes of grilling, begin brushing the kebobs with the Honey Crackle BBQ Glaze every 1–2 minutes, allowing the glaze to caramelize but not burn. Turn skewers as needed to glaze all sides.

Use a thermometer for accuracy: beef tenderloin 130–135°F for medium‑rare, 140–145°F for medium; shrimp should reach 120–135°F and be opaque.

When done, transfer skewers to a clean platter and let rest 3–4 minutes. Brush once more with reserved warm glaze for a glossy finish.

Sprinkle chopped parsley over the kebobs and serve with lemon wedges on the side (especially if shrimp are included). Offer extra Honey Crackle BBQ Glaze for dipping.

Serve immediately with sides such as grilled corn, rice, or a green salad.