Beef tenderloin skewers

Ingredients

• 750 gbeef tenderloin
• 100 gsmoked pork belly
• to tasteoil
• to tasteblack pepper
• to tastesalt
• to tastethyme
• to tastegarlic

Instructions

1. 1

   Season the beef

   Trim the tenderloin and cut it into small cubes, about 3–4 cm across. Put them on a plate, sprinkle with pepper, thyme and garlic, then coat lightly with oil. Thread the beef onto skewers, alternating it with slices of smoked pork belly. Grill the skewers, brushing them with lard using a feather or brush when you turn them. Add salt at the end and serve on the skewers, garnished with parsley, vegetable sautés and seasonal salad.

What are beef tenderloin skewers?

These are chunks of tender beef threaded onto skewers with slices of smoked pork belly, then cooked over a grill. The recipe comes from Romania, where grilled meat is often served with vegetables and salad.

Tenderloin cooks quickly, while the pork belly adds smoky flavour and fat between the lean beef pieces. The method keeps the seasoning simple, using garlic, thyme and pepper.

Nutrition and macros by portion

The nutrition label shows one serving as written: 390 calories, 40g protein, 1g carbs, 25g fat.

Most of the protein comes from the beef, while the beef, pork belly and added oil or lard contribute most of the fat. The meal has very little carbohydrate unless you serve it with a substantial vegetable side. Pair the skewers with seasonal salad and vegetables for a more balanced plate.

Choosing and preparing the meat

Tenderloin: trim away any tough silver skin before cutting the meat into even 3–4 cm cubes. Similar-sized pieces are easier to thread and cook at a consistent pace.

Pork belly: cut it into slices that can sit between the beef cubes. The recipe specifies smoked pork belly, which brings savoury, smoky notes to the skewers.

Seasoning before grilling

Oil and herbs: lightly coat the beef with oil after adding pepper, thyme and garlic. This helps the seasoning cling to the meat without masking the flavour of the tenderloin.

Salt: add it at the end, as directed in the recipe. This keeps the seasoning step distinct from the final grilling stage.

Turning and basting

Turn the skewers during grilling so the beef cooks on more than one side. The recipe calls for brushing them with lard when they are turned, which helps keep the surface moist and adds richness.

Grilling time depends on the heat and the size of the cubes; the recipe does not specify a duration. Check the centre of a piece of beef for the doneness you prefer.

Serving the skewers

Serve the meat on its skewers, with parsley as a garnish. The recipe suggests vegetable sautés and seasonal salad alongside.

A crisp salad provides a fresh contrast to the smoky pork belly, while sautéed vegetables make the meal more substantial.

Texture and doneness

The beef should be tender rather than left on the grill until it dries out. Because the cubes are relatively small, keep an eye on them as they cook.

The pork belly should be heated through and lightly browned at the edges. Let the skewers rest briefly after grilling so the meat is easier to serve.

Recipe notes & tips

• Cut the beef into even cubes so the pieces cook at a similar rate.
• Thread the pork belly between the beef rather than bunching all the pieces together.
• Soak wooden skewers before grilling if they are not designed for direct heat.
• Turn the skewers carefully to keep the meat securely threaded.
• Brush with lard as the skewers are turned, as the recipe directs.
• Add salt only at the end of grilling.

Variations

• Fresh garlic: use finely chopped or crushed garlic to season the beef.
• Herb change: use rosemary instead of thyme for a different aromatic note.
• Vegetable side: serve with sautéed seasonal vegetables as suggested in the recipe.
• Salad pairing: add a crisp seasonal salad alongside the skewers.
• Lean skewers: use less pork belly between the beef cubes for a less rich result.

Common mistakes to avoid

• Uneven cubes: cut the beef into similar 3–4 cm pieces so they cook more evenly.
• Too much oil: coat the beef lightly rather than leaving it swimming in oil.
• Skipping the turns: turn the skewers during grilling so the pieces cook on different sides.
• Overcooking the beef: check a cube as it cooks and take the skewers off when it reaches your preferred doneness.
• Salting too early: follow the recipe and season with salt at the end.

How to store

Refrigerate leftover cooked skewers in a covered container within 2 hours and eat within 3 days. Reheat until piping hot, ideally in a covered pan or oven so the beef is less likely to dry out.

Frequently asked questions