Beef Tenderloin Steak Kabobs with Greek Tzatziki Sauce

Steak kabobs are summer grilling at its most crowd-pleasing, and using tenderloin makes them positively luxurious. Cubes of the most tender beef there is char quickly over high heat, staying juicy and pink inside, and a bowl of cool, herb-flecked tzatziki waits alongside for dipping. It is the kind of hands-on, help-yourself dinner that turns a backyard evening into a party.

The Cool, Garlicky Tzatziki

The sauce is what lifts these from good to memorable. Stir thick Greek yogurt with grated cucumber (squeezed dry so it doesn't water down), plenty of garlic, lemon, and fresh dill or mint into a cool, tangy dip that cuts the richness of the beef. Make it first so the flavors have time to marry in the refrigerator while you prep the skewers — it only improves as it sits.

The High-Heat Flash Grill

Tenderloin is lean and best cooked fast and hot. Thread the cubes onto skewers with a little space between each so they sear rather than steam, and grill them over high, direct heat, turning to char every side while keeping the center rosy. It takes only minutes — pull them while they are still pink within, since tenderloin toughens quickly if overdone. Serve them straight off the grill with the tzatziki alongside.

Jorj Morgan

Beef Tenderloin Steak Kabobs with Greek Tzatziki Sauce

Succulent beef tenderloin, seared to a perfect medium-rare, threads beautifully with vibrant vegetables on these elegant kabobs. Served alongside a bright, herbaceous Greek tzatziki, this dish is a sophisticated celebration of fresh flavors and delightful texture.

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 10 minutes mins

Total Time 35 minutes mins

Servings: 4 servings

Course: Main Course, Dinner Party

Ingredients Method

Ingredients

  

The Skewers

• 3 4 to 6-ounce beef tenderloin steaks, cut into uniform 1-inch cubes
• 1 large bell pepper any color, seeded and cut into 1-inch uniform pieces
• 1 large red onion peeled and cut into thick 1-inch wedges (keeping layers intact)
• 12 baby portobello mushrooms stems removed
• 1 teaspoon kosher salt
• 1 teaspoon coarse black pepper
• 2 tablespoons olive oil

The Tzatziki

• 1 medium cucumber peeled and thinly sliced
• 1 teaspoon kosher salt for extracting cucumber moisture
• 4 cloves garlic peeled
• ⅓ cup fresh dill roughly chopped
• 2 cups plain whole-milk Greek yogurt
• 1 tablespoon fresh lemon juice from ½ lemon
• ½ teaspoon coarse black pepper
• Warm pita bread for serving

Method

 

Make the Tzatziki

1. Lay the peeled and sliced cucumber onto a double layer of paper towels. Sprinkle evenly with the 1 teaspoon of kosher salt and let rest for 5 to 10 minutes.
2. Wrap the cucumber in the paper towels and aggressively squeeze out the excess moisture. (Drawing out this liquid is critical to prevent a watery sauce).
3. Place the squeezed cucumber slices into the bowl of a food processor along with the peeled garlic cloves and fresh dill. Pulse to combine into a fine mince.
4. Add the Greek yogurt and fresh lemon juice to the processor. Pulse until the sauce is smoothly blended. Season with additional salt and the coarse black pepper. Transfer to a serving bowl and refrigerate.

Thread the Skewers

1. Organize the 1-inch beef cubes, bell pepper pieces, red onion wedges, and portobello mushrooms on a clean prep board.
2. Thread the skewers tightly but without crushing the ingredients. Start with 2 pieces of bell pepper, followed by a cube of beef, an onion wedge, and a mushroom.
3. Repeat the sequence, ending with a final chunk of beef to anchor the skewer. (Yields approximately 6 heavily loaded skewers).

The High-Heat Flash Grill

1. Heat a heavy cast-iron grill pan or outdoor grill over maximum heat.
2. Aggressively season the assembled skewers on all sides with the kosher salt and coarse black pepper, then drizzle evenly with the olive oil.
3. Lay the skewers onto the screaming-hot grill. Sear undisturbed for exactly 2 minutes to establish a dark, caramelized crust.
4. Give the skewers a quarter-turn and sear for another 2 minutes. Repeat until all sides are deeply browned, about 6 to 8 minutes total for a flawless medium-rare center.
5. Remove from the heat and allow the meat to rest on a warm platter for 3 minutes before serving immediately alongside the chilled tzatziki sauce and warm pita bread.