Herb Marinated Beef Tenderloin and Veggie Kebabs

Name: Herb Marinated Beef Tenderloin and Veggie Kebabs
Prep time: 4 h
Cook time: 30 min
Total time: 4 h 30 min
Yield: 6
Ingredients: 2 pounds SRF tenderloin pieces; 2 pounds assorted vegetables and stone fruit; 2 bunches cilantro; 1 bunch parsley; 1 bunch basil; 1 bunch chive; 2 jalapenos, seeds removed; 1 teaspoon ground cloves; 1 teaspoon ground cardamom; 1 ½ teaspoons ground cumin; 1 ½ teaspoons ground coriander; 2 teaspoons salt; 2 teaspoons crushed red pepper flakes; ½ cup fresh lemon juice (3 to 4 lemons); 2 cups extra virgin olive oil, divded

Author

Chef Sarah Kelly

Servings

6 to 8

Prep Time

4 hours

Cook Time

30 minutes

Protein

40g/serving

Other countries and cultures refer to meat on a stick as kabobs, kebabs, brochettes, souvlaki, or skewers, but I just call it "delicious." Snake River Farms tenderloin pieces are the featured beef here. The marinade contains fresh herbs and a wealth of spices to add Mediterranean flavors to the tender American Wagyu beef. Choose vegetables that are in season. Red onion, poblano peppers, pineapple, summer squash and heirloom tomatoes are good choices, along with pretty peaches and plums for color and sweetness.

Image of Herb Marinated Beef Tenderloin and Veggie Kebabs

Ingredients

Beef Tenderloin Kebabs

2 pounds SRF tenderloin pieces
2 pounds assorted vegetables and stone fruit

Herby Marinade

2 bunches cilantro
1 bunch parsley
1 bunch basil
1 bunch chive
2 jalapenos, seeds removed
1 teaspoon ground cloves
1 teaspoon ground cardamom
1 ½ teaspoons ground cumin
1 ½ teaspoons ground coriander
2 teaspoons salt
2 teaspoons crushed red pepper flakes
½ cup fresh lemon juice (3 to 4 lemons)
2 cups extra virgin olive oil, divded

Directions

Beef Tenderloin Kebabs

Soak the wood skewers in warm water for at least an hour.
Meat and vegetables cook at different times, so I recommend using separate skewers for each.
Remove the SRF tenderloin pieces from the package and sort by size. Cut larger pieces on a slight bias to help them cook evenly and to look appetizing on the skewers.
Put beef and about a cup of the marinade in a shallow bowl or plastic zip bag and let sit for 2 hours or overnight.
Skewer the meat, making sure to cover the full length of the skewer.
Cut all the vegetables in flat shapes for skewering. Cut stone fruits in half and remove pits. I recommend large cut pieces to make skewering easy.
Rub the remaining marinade on the vegetables and fruit to just coat each piece. Don’t overdo it or the grill will flame up. Skewer the fruit and veggies tightly so they look bountiful after they cook and shrink.
Heat the grill to medium high. Start with the veggie skewers, turning them every few minutes to get a slight char on all sides. Remove from the grill and loosely tent with foil.
Put the beef skewers on the grill. Grill on medium high, turning to cook all sides. I suggest a medium doneness for the beef. Use a thermometer to check the thickest pieces. Target a temp of 130°F.

Herby Marinade

Place all ingredients and 1 cup of the olive oil in a food blender. Reserve a few sprigs of basil and cilantro for garnish.
Blend on medium and work your blender up to high speed. Stop and push herbs down to mix all ingredients. Continue the blend/push cycle until all ingredients are incorporated for a pesto-like consistency. Don’t over mix.
Remove half of the blended sauce from the blender and place in a serving bowl. This is your finished sauce.
Add the remaining cup of olive oil to the sauce in a blender. Blend on high until incorporated. This is your marinade for the vegetables and the meat.