Terderloin Kabab Recipe

Prepare and marinate beef

Trim any excess fat or silver skin from the tenderloin and pat the meat dry with paper towels. Place the beef cubes in a medium bowl. In a separate bowl combine 1/2 cup plain yogurt, 2 tablespoons olive oil, minced garlic, 2 tablespoons lemon juice, 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1 teaspoon paprika, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper, and 1/4 teaspoon red pepper flakes (if using). Whisk thoroughly to a smooth marinade. Pour the marinade over the beef cubes and toss until evenly coated. Cover and refrigerate for at least 1 hour and up to 6 hours (longer will tenderize further but avoid more than 8 hours for texture).

About 30 minutes before grilling, remove the beef from the refrigerator to come toward room temperature; drain any excess liquid but keep the coating of marinade on the cubes.

Prepare vegetables and assemble skewers

If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Halve or quarter tomatoes only if they are very large; for medium tomatoes you can leave them whole or halve depending on size. Peel and separate the onion into 1-inch wedges. Toss tomatoes and onion wedges with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl.

Thread beef cubes onto skewers, leaving a small gap between pieces for even heat circulation. On separate skewers, thread onion wedges and tomatoes (or alternate meat and vegetables if you prefer mixed skewers). Do not pack too tightly.

Preheat grill

Preheat the grill to medium-high (about 400-450°F / 200-230°C). Oil the grill grates or brush a little oil on the skewers so they don't stick.

Grill skewers

Place beef skewers on the hot grill. For medium-rare to medium, grill beef skewers 2.5–4 minutes per side, rotating to get char marks on all sides (total 8–12 minutes depending on cube size and desired doneness). Vegetables may be grilled on a cooler part of the grill or on their own skewers: grill tomatoes and onions 3–6 minutes per side until softened and slightly charred. Use an instant-read thermometer if desired: remove beef at 125–130°F for rare, 135°F for medium-rare, 145°F for medium. Transfer cooked beef and vegetables to a warm plate and let rest 5 minutes before serving.

Cook the rice

Rinse 1 cup of long-grain white rice under cold water until the water runs clear to remove excess starch. In a small saucepan combine the rinsed rice, 1 3/4 cups water, 1 teaspoon butter or oil, and 1/2 teaspoon salt. Bring to a gentle boil over medium-high heat. Once boiling, reduce heat to low, cover tightly, and simmer undisturbed for 15 minutes. Remove from heat and keep covered for 5–10 minutes to steam. Fluff with a fork just before serving.

Warm pita and prepare chatta

While the rice is finishing and beef is resting, warm pita breads directly on the grill for about 30–60 seconds per side until lightly charred and pliable, or heat in a 350°F oven for 3–5 minutes. If using store-bought chattah/tomato chutney, spoon into a small bowl. If you'd like, warm the chattah briefly on the grill or stove.

Assemble and serve

Arrange rice on plates with 1–2 warm pita breads per person. Place 3–4 skewers or the equivalent of beef cubes on each plate along with grilled tomatoes and onions. Spoon 2 tablespoons of chattah per serving onto the plate or spread inside warmed pita. Garnish with 1/2 tablespoon chopped parsley or cilantro and a lemon wedge. Serve plain yogurt or tzatziki on the side as desired. Squeeze lemon over the beef before eating.

Leftovers: store beef and vegetables in an airtight container in the refrigerator for up to 3 days; reheat gently.