"Easier than the sophisticated title might lead you to believe, these satisfying skewers are great for a last-minute dinner. Serve them on a bed of rice pilaf or a cabbage salad. Round out the meal with crusty French bread."
3 tablespoons olive oil
2 tablespoons chopped fresh flat-leaf parsley
2 tablespoons chopped fresh thyme
2 tablespoons freshly squeezed lemon juice
1 tablespoon Dijon mustard
1 ½ teaspoons kosher salt
1 teaspoon Aleppo pepper (see note below)
1 teaspoon freshly ground black pepper
3 garlic cloves, minced
2 pounds trimmed beef tenderloin cut into 1 1/2- to 2-inch cubes
Grilling nonstick spray
Lemon wedges and tzatziki sauce or Greek-style yogurt for serving
Whisk the olive oil, parsley, thyme, lemon juice, mustard, salt, Aleppo pepper, black pepper and garlic in a large bowl to blend. Add the beef cubes and toss until all the beef is well coated. Cover and set aside for at least 30 minutes or cover and refrigerate for up to 4 hours; let the chilled mixture stand at room temperature for 30 minutes before grilling to ensure the meat cooks evenly.
Spray the barbecue with grilling nonstick spray and then preheat the barbecue to high heat. Thread the beef onto 6 flat metal skewers. Grill the meat, turning the skewers as needed, for about 10 minutes, or until evenly browned on all sides and cooked to medium doneness.
Transfer the skewers to a platter and serve them with lemon wedges and tzatziki or Greek-style yogurt on the side.
Zov’s Kitchen Notes: Instead of tenderloin of beef, you can use flat iron steak from the shoulder top blade or sirloin steak. It is important to bring the meat to room temperature before putting it on the grill to ensure even cooking. If you are using wooden skewers, be sure to soak them in cold water for 30 minutes to prevent them from burning.
Aleppo pepper is an earthy, slightly spicy crushed chile that comes from Syria and is predominantly used in Middle Eastern cuisine. Some markets do now carry it, and it may be purchased online at penzeys.com. You may also substitute four parts paprika to one part cayenne pepper.