Grilled Beef tenderloin skewers


  • 700 g tenderloin
  • 1 red onion
  • 2 cloves of garlic
  • 1 tbsp parsley
  • 1 tbsp chives
  • dash of olive oil
  • salt and pepper
  • salad:
  • 5 red peppers
  • 2 cucumbers
  • 1 block of feta
  • 2 spring onions
  • 1 red onion
  • 60 ml of red wine vinegar
  • 2 tbsp honey
  • 4 tbsp olive oil
  • extra needed:
  • sandwich bag
  • 8 wooden skewers

Preparation time


Cooking time



  1. Cut the tenderloin into 2-3 cm cubes and place the meat in a large bowl. Chop the garlic, parsley and chives finely and add to the meat. Add a dash of olive oil and season with salt and pepper. Marinate for an hour in the refrigerator.
  2. Soak the skewers in cold water for half an hour. Set up the barbecue for direct grilling. Grill the red peppers on the grid until blackened.
  3. Let the blackened peppers rest for 10 minutes in a sandwich bag. Remove the black skin and seeds from the peppers and chop them fine. Peel the cucumbers, cut them in half, remove the seeds and cut into cubes. Cut the feta into cubes, the spring onion into rings and chop the red onion.
  4. Make a dressing of the honey, olive oil, red wine vinegar and some salt & pepper. Put everything in bowl and pour the dressing over. Cut the top and bottom of the red onion off, remove the outer skin and cut into slices the same width as the steak pieces.
  5. Thread a piece of meat and onion on the skewer. Grill the skewers all around for 3-4 minutes on the grill.
  6. Serve the skewers with the roasted red pepper salad.


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