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Grilled Beef Filet Kebabs

Grilled Beef Filet Kebabs

Forget your misgivings about kebabs – these will forever change the way you look at them.
  • Prep Time 15 minutes to prep veggies
  • Cook Time 20 minutes on the grill


    1 pack Tenderloin Kebab Pieces, each halved or cut into thirds

    Veggies washed and cut for your kabobs, your choice. Try: zucchini, vidalia onion, mushrooms, tri color bell peppers

Garlic Butter:

    1 bar Butter

    1 cup minced fresh Garlic

    Olive Oil

    Kosher Salt and Black Pepper

And as your side dish:

    Baby cucumbers, sliced on the bias

    Ripe tomatoes, halved or quartered depending on size

    Jalapenos, seeded and minced

    Parsley, chopped

  • Lydia’s Chili Oil (recipe in directions below)


  1. Fire up your grill, and bring to medium.
  2. After cutting your filets into halves or thirds, toss them in a bowl with a bit of olive oil, salt and pepper.
  3. Soak your wood skewers in water before stringing the kebabs. Or, use the metal skewers.
  4. This is all about veggie prep.  Cut any veggies you are going to use and toss them in separate bowls with olive oil, salt and pepper.  This will keep them from sticking to the grill. But the real story is making sure your meat is larger than the veggie density – you don’t want overdone meat waiting for your veggies to lose that raw taste – so, cut up your veggies with this in mind.  Make sure they are thick enough to not split when you string them, but not so thick that they won’t cook in time.
  5. Stringing kabobs is a group effort at parties – decide your ‘pattern’ and get to stringing.
  6. Lay the kebabs on the grill and let them start to sizzle before turning them carefully. While they are cooking, put your garlic butter ingredients in a sauce pan and bring it to a simmer, make sure it doesn’t burn.
  7. Your kebabs are done when they ‘look done’ – your meat should be medium rare, your veggies should be softened with a bit of bite.

  8. Once on your serving platter, brush generously with garlic butter.

  9. Serve with a wonderful tomato cucumber salad w/Korean Chili Oil (see my Chili Oil recipe below)


5 cloves Garlic, minced or microplaned

2 T Ginger, minced

3 t regular Red Pepper Flakes

5 T Gochugaru Korean Pepper Flakes

2 t Kosher Salt

1 cup Vegetable Oil


Make your Chili Oil a couple days ahead:

  1. In a metal bowl, put all ingredients except the oil.
  2. Heat the oil to 300°, no higher.
  3. Pour the oil over the spices, stir gently and let sit for at least an hour.

chef lydia demonstrates her cooking skills
The Chef
DeBragga Chef - Lydia Liebchen