These succulent skewers showcase the perfect blend of tender beef tenderloin and a harmonious medley of flavors. Whether you're grilling for a gathering or simply indulging in a delicious meal, these kebabs promise a taste of perfection with every bite. Let the grill work its magic as you savor the combination of Quality meat and a good marinade!
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
800 grams 1.8 lbs beef tenderloin
2 white onions
125 ml / ½ cup whole milk
2 tbsp table salt
1 tbsp black pepper
1 tbsp paprika powder
1 red onion
½ tbsp sumak powder
1 tbsp olive oil
150 grams / 5.2 oz flat bread
- Grab a sharp knife and remove excess meat that sits at the end of a whole tenderloin.
- Slice off the silverskin.
- Slice the loin in to 2 finger thick steaks and slice the big ones in half so ou are left with equally large chunks of loin.
- Grade 2 whole white onions in a bowl.
- Put the grated onion in a sieve and press the juices out by hand and capture it in a bowl.
- Add 125 ml or ½ cup of whole milk to the onion juice.
- Add 1 tbsp of table salt, 1 tbsp of black pepper and 1 tbsp of paprika powder.
- Mix it up and add the chunks of tenderloin.
- Mix the marinade with the tenderloin and cover the bowl with cling film while pressing down against the marinade and the meat.
- Set the meat in the fridge and let it marinate for 2 hours.
- Fire up your BBQ and set if for a medium direct heat.
- Slide 3/4 pcs of meat on every skewer.
- Slice 1 red onion in very thin rings.
- Put the rings in a bowl and mix it with ½ tbsp sumak powder and 1 tsp of table salt.
- Place the skewers directly above the heat source on a grill grate.
- Use 1 tbsp of olive oil to brush on all the skewers.
- Keep rotating the skewers until you see a slight brown crust.
- Place a flat bread on top of the beef and let it soak up the steam and heat from the skewers.
- Serve the skewers on top of the flat bread and sprinkle on some of the red onion sumak topping before serving.