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Tenderloin and Vegetable Kebabs

Kebabs for the perfect summer BBQ

1 lemon, zested and juiced
2 tbsp extra-virgin olive oil
1 tbsp dried oregano
1/2 tsp salt
1/4 tsp freshly ground pepper
16 cherry tomatoes
300g white mushrooms, stemmed
1 medium zucchini, halved lengthwise and sliced into 3cm pieces
1 small red onion, cut into wedges
500g tenderloin steak,cut into 5cm thick


1. Preheat grill to high.

2. Combine lemon zest, lemon juice, oil, oregano, salt and pepper in a large bowl. Reserve 2 tablespoons of the marinade in a small bowl.

3. Add tomatoes, mushrooms, zucchini and onion to the remaining marinade; toss well to coat.

4. Thread the vegetables onto eight skewers.

5. Drizzle the vegetables and steak with the reserved marinade.

6. Grill the steak 4 to 6 minutes per side for medium.

7. Grill the vegetable kebabs, turning frequently, until tender and lightly charred, 8 to 12 minutes total.

8. Remove the vegetables from the skewers and serve with the steak.