Aug 27 2026
Restaurants›Roaming Goat›Angus Flet Kebab Recipe

Angus Flet Kebab Recipe

Inspired by Roaming Goat
Time1h 15m
Serves6

armenion style, grilled onion, tomato s'p

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Beef Kebab

Grilled Vegetables & Assembly

Serving & Garnish

Method

Beef Kebab

  1. 1

    Prepare marinade

    In a large bowl combine the yogurt, olive oil, lemon juice, minced garlic, grated onion (squeeze out excess liquid first), paprika, ground cumin, ground coriander, black pepper, kosher salt and sumac. Whisk until smooth and well blended.

  2. 2

    Marinate beef

    Add the trimmed Angus filet cubes to the marinade and toss until every piece is coated. Cover and refrigerate for at least 2 hours, preferably 4–6 hours. For best tenderness, marinate up to 8 hours but no longer than 12 hours to avoid textural changes from the yogurt.

  3. 3

    Preheat grill

    About 20–30 minutes before cooking, remove beef from fridge to come closer to room temperature. Preheat a charcoal grill to medium-high (about 450–500°F / 230–260°C) or a gas grill to the same heat. If using a grill pan on the stovetop, heat it over high until very hot and lightly oil.

  4. 4

    Skewer the beef

    Thread the marinated beef onto skewers, leaving a little space between pieces for even cooking. If using wooden skewers, ensure they were soaked for 30 minutes before use.

  5. 5

    Season with parsley

    Sprinkle the chopped fresh parsley over the skewered beef and gently press so some adheres. This adds fresh flavor and color.

  6. 6

    Grill beef

    Place skewers on the hot grill. Cook 3–4 minutes per side, turning once, for medium-rare to medium depending on cube size and grill temperature. Aim for an internal temperature of 125–130°F (52–54°C) for medium-rare or 135°F (57°C) for medium. Total cook time usually 8–12 minutes. Avoid flipping too often to get a good crust.

  7. 7

    Rest beef

    Remove skewers from heat and let rest 5 minutes to allow juices to redistribute before serving or removing from skewers.

Grilled Vegetables & Assembly

  1. 8

    Prepare vegetables

    While grill is heating, cut onion into wedges (root intact to hold wedge together). Halve or slice tomatoes into thick slices. Cut green pepper into large pieces if using. Toss vegetables lightly with 2 tablespoons olive oil, 1/2 tsp salt and 1/4 tsp black pepper.

  2. 9

    Grill vegetables

    Place onion wedges, tomato halves/slices and pepper pieces on the grill alongside the beef (or on a cooler part of the grill). Grill onion 4–6 minutes per side until charred and softened. Grill tomatoes 2–4 minutes per side until marked and warmed but still holding shape. Remove when tender and slightly charred.

  3. 10

    Assemble kebabs (optional)

    If you prefer mixed kebabs, alternate beef cubes with onion wedges, tomato pieces and pepper on skewers before final grilling. Otherwise serve vegetables alongside the grilled beef skewers.

Serving & Garnish

  1. 11

    Warm bread

    Warm flatbreads or lavash briefly on the grill (30–60 seconds per side) until pliable and lightly charred.

  2. 12

    Plate and garnish

    Place grilled Angus filet kebabs on warmed flatbread (or on a platter). Arrange grilled onion and tomato alongside. Sprinkle meat and vegetables with extra chopped parsley and a dusting of sumac for tang. Serve with lemon wedges and yogurt or tzatziki on the side.

  3. 13

    Portioning

    Serve 1–2 skewers per person with 1 piece of flatbread, a few grilled vegetables, and a tablespoon or two of yogurt. Squeeze lemon over meat just before eating for bright acidity.

More from Roaming Goat