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Tenderloin Tip Kabobs

April 27, 2016

Tenderloin Tip Kabobs

Serves: 6

Prep Time:  10 Minutes

Cook Time: 1 hour


2 lbs Joyce Farms Naked Beef Tenderloin Tips
4 tbsp olive oil, divided
2 tbsp sea salt or kosher salt, divided
2 green peppers, sliced
1 red pepper, sliced
1 large white onion, sliced
2 cups portabella mushrooms, sliced
2 large zucchini, sliced
Wooden grill skewers


1. Soak wooden skewers in water for 2 hours prior to grilling kabobs. Remove from water and pat dry. Set aside

    2. Slice green pepper, red pepper, onion, zucchini, and mushroom into thick, even slices. Place 2 tablespoons olive oil, 1 tablespoon salt and 2 tablespoons pepper in a shallow glass dish, mix thoroughly and coat sliced vegetables with oil and seasoning mixture.

      3. Place 2 tablespoons olive oil, 1 tablespoon salt and 2 tablespoons pepper in a separate shallow dish, add tenderloin tips and coat evenly with oil and seasoning mixture.
      4. Heat grill to medium-high heat of 350-400 degrees F. Lightly coat grill surface with a canola/olive oil mixture (80/20 blend) to prevent kabobs from sticking to grill surface.
      5. Alternately place pieces of tenderloin tips, green pepper, red pepper, mushroom, and zucchini on each skewer. Place the skewers on the grill and cook for approximately 3-4 minutes per side (or to desired degree of doneness). Turn 2-3 times to assure even cooking.
      6. Remove from grill, let rest for 2 minutes and enjoy!
      Credit: Allen Williams

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