Angus Filet Kebab Recipe
armenian style, grilled onion, tomato, s p
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Ingredients
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Kebab (meat)
Vegetables & skewers
Finishing & serve
Method
Kebab (meat)
- 1
Trim & cut
Trim visible connective tissue from the Angus filet and cut into even 1–1.25 inch (2.5–3 cm) cubes so they cook uniformly.
- 2
Marinade
In a bowl combine yogurt, olive oil, lemon juice, minced garlic, smoked paprika, ground coriander, ground cumin, Aleppo pepper (or red pepper flakes), kosher salt and black pepper. Whisk until smooth.
- 3
Marinate meat
Add the beef cubes to the marinade and toss to coat thoroughly. Cover and refrigerate 30 minutes to 2 hours. (Short marinate preserves the filet's texture; avoid overnight as acid can alter very tender filet.)
Vegetables & skewers
- 4
Prepare vegetables & skewers
If using wooden skewers, soak them at least 30 minutes. Cut onion into 1/2-inch rings or wedges, cut tomatoes into thick wedges, and cut red pepper into large pieces if using. Pat vegetables dry and lightly brush with neutral oil; season lightly with salt and pepper.
- 5
- 6
Preheat grill
Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grates or pan well to prevent sticking.
Cooking & finishing
- 7
Grill kebabs
Brush assembled skewers lightly with oil. Place skewers on the hot grill. For medium-rare to medium, grill 2.5–3.5 minutes per side, turning to get good char on each face and to cook evenly — total 8–12 minutes depending on cube size and grill temperature. Use an instant-read thermometer if desired: target 125–130°F (52–54°C) for medium-rare, 135°F (57°C) for medium.
- 8
- 9
Rest
Remove skewers from grill and let rest for 5 minutes so juices redistribute.
- 10