"Recipes are meant to be shared"...Ann Thibeault

Sunday, July 22, 2012

Grilled Beef Tenderloin Kabobs

My friend Barb works out of province and gets home on average once a month for six days.

Barb and I usually have at least one girl's day for shopping and lunch.


We usually have dinner  with Barb and Clif once or twice while she is home.

Thursday night I made 
Grilled Beef Tenderloin Kabobs.

The Beef was rubbed with lots of garlic, salt, black pepper, fresh rosemary and olive oil.

Threaded on to skewers with onions and peppers 
and grilled over high heat. 

We like our beef rare so the kabobs are not on the grill long.

Served with fresh green beans, steamed and then tossed with sauteed cherry tomatoes and seasoned with garlic, salt and pepper.

There was enough leftover for Moe's breakfast. 

Served over scrambled egg.

Beef Tenderloin Kabobs

Source:  Sue

I have had this recipe for over 30 years.
Note:  I vary this recipe every time I make it.  I omit the red wine as I do not like the texture of beef tenderloin marninated in red wine.  This cut is so tender it just needs to be seasoned not marinated.

2 pounds beef tenderloin, cut into
cubes (from 1 inch to 2 inches)
2 - 3 cloves of garlic minced
1 large shallot, chopped
2 tablespoons fresh thyme
chopped/ and/or Rosemary (I use Rosemary)
2 tablespoons fresh parsley
1 cup red wine (I omit)
1/2 cup olive oil
Black Pepper - Coarsely Ground

2 Green Peppers cut into squares
2 large white onions- cut into 1/4's

(option: Large Cherry Tomatoes)

Cut beef tenderloin in to nice size cubes. Mix together all of the other ingredients and marinate the beef for about 4 to 6 hours.

Par Boil onions and green peppers for less than one minute. Drain and cool in ice water.

Remove meat from Marinade and thread onto metal or wooden skewers, placing a piece of green pepper and onion in between each piece of meat.

Grill on high heat. Turn a few times. Tenderloin should be served rare to medium rare so these do not take long to cook, depending on your grill.



  1. I love grilled onions:) your skewers look terrific Ann~

  2. This looks great! I always love a good kabob, and it sure would make a perfect breakfast too!

  3. Monique, I love grilled onions too. I made an extra skewer with just onions.

    Thanks Lyndsey. Moe would agree with you. He loved his breakfast.

  4. These look so awesome. I just shared them on the MFF FB page :).


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