Tenderloin Kebab Recipe

Name: One Lebaneses Tenderloin Kebab Recipe
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 1 lb beef tenderloin, trimmed and cut into 1–1.5 inch cubes; 0.5 cup plain whole-milk yogurt; 2 tbs olive oil; 1 tbs fresh lemon juice; 3 count garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 0.5 tsp ground black pepper; 1 tsp kosher salt; 0.5 tsp sumac (optional, for bright tang); 0.5 count red onion, cut into 1–1.5 inch pieces; 0.5 count red bell pepper, cut into 1–1.5 inch pieces; 1 count zucchini, cut into 1/2-inch thick rounds; 12 count cherry tomatoes; 2 tbsp fresh parsley, chopped; 1 tbs olive oil (for vegetables & finishing); 4 count lemon wedges (for serving); 8 count wooden or metal skewers (soaked if wooden)

Inspired by One Lebanese

Time1h 5m

Serves4

Make Tenderloin Kebab Recipe in just 1h 5m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Marinade & Meat

1 lb beef tenderloin, trimmed and cut into 1–1.5 inch cubes

1/2 cup plain whole-milk yogurt

2 tbs olive oil

1 tbs fresh lemon juice

3 count Garlic cloves, minced

1 tsp Ground cumin

1 tsp Ground coriander

1 tsp sweet paprika

1/2 tsp ground black pepper

1 tsp kosher salt

1/2 tsp sumac (optional, for bright tang)

Vegetables & Assembly

1/2 count red onion, cut into 1–1.5 inch pieces

1/2 count red bell pepper, cut into 1–1.5 inch pieces

1 count zucchini, cut into 1/2-inch thick rounds

12 count Cherry tomatoes

2 tbsp Fresh parsley, chopped

1 tbs olive oil (for vegetables & finishing)

4 count lemon wedges (for serving)

8 count wooden or metal skewers (soaked if wooden)

Method

Marinade & Meat

Prepare meat and marinade

Trim silver skin and any excess fat from the tenderloin. Cut into 1–1.5 inch cubes, aiming for uniform pieces so they cook evenly (about 1"–1.5"). Pat cubes dry with paper towels.

In a medium bowl combine yogurt, 2 tablespoons olive oil, fresh lemon juice, minced garlic, ground cumin, ground coriander, sweet paprika, black pepper, kosher salt, and sumac (if using). Whisk until smooth.

Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour and up to 4 hours. (Do not marinate more than 6 hours for tenderloin to avoid textural changes.)

Remove the marinated meat from the refrigerator 20–30 minutes before cooking to take the chill off; this helps with even cooking.

Vegetables & Assembly

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Preheat grill or broiler: for grill, preheat to medium-high (about 425–450°F / 220–230°C). If using oven broiler, position rack 6 inches from heat and preheat broiler.

Prepare vegetables: cut red onion into wedges about 1–1.5 inches wide, core and seed the red bell pepper and cut into 1–1.5 inch pieces, slice zucchini into 1/2-inch thick rounds. Keep cherry tomatoes whole.

Toss the prepared vegetables in a bowl with 1 tablespoon olive oil and a pinch (about 1/4 tsp) kosher salt and a little black pepper to season lightly.

Thread the skewers: alternate pieces of marinated beef with onion, pepper, zucchini and cherry tomatoes, leaving a little space between items so heat circulates. Aim for 4–5 beef cubes per skewer depending on skewer length; reserve any leftover veg/meat for additional skewers or a pan.

Lightly oil the grill grates or place skewers on an oiled sheet pan if broiling to prevent sticking.

Cooking & Finishing

Grill method: place skewers on preheated grill and cook 8–10 minutes, turning every 2–3 minutes so all sides char lightly. Aim for medium-rare to medium (internal temp 125–135°F / 52–57°C) for tenderloin; adjust time if you prefer more done. Remove from grill and let rest 5 minutes before serving.

Broiler method: place skewers on a foil-lined, oiled baking sheet under the broiler and broil 6–8 minutes, turning once halfway, until exterior has a light char and desired internal temperature is reached. Let rest 5 minutes.

Transfer rested skewers to a serving platter. Sprinkle chopped parsley over top and finish with a squeeze of lemon juice from wedges. Serve immediately with extra lemon wedges on the side.