Mediterranean Filet Kbobs
There is a certain confidence to a tomato picked that morning.
It doesn't ask for much. A little basil. Good olive oil. Fresh Parmesan. A quiet afternoon.
The crust is my favorite part—golden with freshly grated Parmesan, crisp around the edges, and sturdy enough to let the tomatoes do what they were always meant to do.
Summer has a habit of reminding us that the best meals rarely begin in a grocery aisle.
They begin with a paper bag at the farmers market.
Ingredients
Steak
2 pounds beef tenderloin (filet), cut into 1½-inch cubes
1 tablespoon avocado oil (or good extra-virgin olive oil), drizzled on just before grilling
Blackening Rub
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon dried thyme
½ teaspoon ground cumin
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
¼ teaspoon cayenne pepper (optional)
Kebabs
1 large red onion, cut into wedges
2 bell peppers (red, orange, or yellow), cut into large pieces
metal or soaked wooden skewers
Method
Pat the filet dry.Combine the smoked paprika, garlic powder, onion powder, oregano, thyme, cumin, salt, pepper, and cayenne in a small bowl.
Coat the beef cubes evenly with the seasoning mixture.
Cover tightly with plastic wrap and refrigerate overnight.
Remove the beef from the refrigerator about 30 minutes before grilling.
Drizzle with the avocado oil (or olive oil) and gently toss to coat.
Thread the filet, onion, and peppers onto skewers, alternating ingredients.
Preheat the grill to medium-high heat, about 450°F.
Grill the kebabs for 2–3 minutes per side, turning every few minutes until lightly charred on all sides and the filet reaches your preferred doneness, about 8–10 minutes total for medium-rare.
Remove from the grill and let rest for 5 minutes.
Serve with Curry Sweet Potato Fries and Chunky Tzatziki.
