Beef Tenderloin Steak Kabobs with Greek Tzatziki Sauce
Cut the peppers into 2-inch squares, each onion half into 6 wedges, and the steaks into 1-inch pieces. Thread metal skewers with pepper, beef, onion and mushroom, season with salt and pepper, drizzle with olive oil, and grill on high 6 to 8 minutes, turning, until the beef is browned. Salt sliced cucumber on paper towels for 5 minutes, squeeze out the moisture, and pulse with 4 garlic cloves and ⅓ cup dill. Add 2 cups Greek yogurt and the juice of ½ lemon, pulse, and season.
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. Pulse thick Greek yogurt with salted, sliced cucumber (squeezed dry so it doesn't water down), plenty of garlic, lemon, and fresh dill into a cool, tangy dip that cuts the richness of the beef. Make it once the skewers come off the grill, then pour it into a bowl to serve alongside.
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.
Beef Tenderloin Steak Kabobs with Greek Tzatziki Sauce
Ingredients
Method
- Cut each pepper in half from stem to bottom and then in half again. Remove the stem and seeds. Cut each piece in half to create 2-inch square pieces.
- Cut the onion in half across the center, leaving the ends in place. Cut each half down into 6 wedges, trying to keep the pieces connected by the stem.
- Pull the stems from the mushrooms.
- Cut the steaks into 1-inch pieces.
- Use metal skewers to carefully thread the ingredients, starting with 2 pieces of pepper. Thread 1 chunk of beef, followed by a wedge of onion and a mushroom. Thread another chunk of beef and repeat with peppers, onion, and mushroom. End with another chunk of beef. Continue threading skewers until all the ingredients have been used. You should have about 6 skewers.
- Heat a grill pan on high.
- Season the skewers with salt and pepper. Drizzle with olive oil.
- Lay the skewers on the grill. Cook for 2 minutes.
- Rotate a quarter of a turn and cook for 2 minutes more. Continue turning and cooking until all sides of the beef have been browned, about 6 to 8 minutes total. Test for doneness. Rare to medium-rare works great for this steak.
- Peel and slice a medium cucumber. Lay the slices onto paper towels and sprinkle with salt.
- After 5 minutes, wrap the cucumber slices in the paper towels and squeeze out the excess moisture. Add to the bowl of a food processor.
- Add 4 peeled garlic cloves and ⅓ cup fresh dill. Pulse to combine.
- Add 2 cups plain Greek yogurt and the juice from ½ lemon. Pulse again. Season with salt and pepper.
- Pour into a bowl and serve with kabobs. Oh! Should we add a couple of pitas to make things authentic?
The Heart of the Table
There is something joyful and generous about a platter of skewers and a bowl of sauce set out for everyone to share — hands-on, informal, and full of life. To grill premium beef for friends and let them dip and graze at their own pace is hospitality at its most relaxed and fun, the kind of meal that keeps people around the table.
The Art of the Host
Metal skewers (or soaked wooden ones) and a very hot grill are all you need. Squeeze the salted cucumber dry so the tzatziki stays thick, leave a little gap between the beef cubes for a better sear, and don't overcook the tenderloin — a quick char and a rosy center is the goal. Let the skewers rest a moment before serving so the juices settle.
Neighborly Grace
- The Preparation: The tzatziki is best made ahead and chilled, and you can cube and skewer the beef hours in advance, so grilling is a quick, last-minute job. Everything but the few minutes on the fire can be done before guests arrive, which makes this an easy, unflustered centerpiece for a gathering.
- The Pour: A crisp rosé or a bright Greek white like Assyrtiko suits the char and the cool, lemony sauce. For a non-alcoholic option, a cucumber-mint cooler or a sparkling lemonade echoes the tzatziki beautifully.
- The Vibe: This is festive, backyard-party grilling — pile the charred skewers on a platter with the tzatziki and warm pita, and let everyone build their own plate. It is a bright, communal dinner made for a warm evening outdoors.