Rosemary Tenderloin Skewers

Rosemary Tenderloin Skewers

Servings: 4

A Grill/Broil recipe with Harris Teeter Reserve Angus Petite tender



  • 2 pounds Harris Teeter beef tenderloin tips or beef filet, cut into ¾-inch cubes
  • 1 tablespoon garlic powder
  • 2 teaspoons onion powder
  • 1 tablespoon fresh rosemary, chopped
  • 2 teaspoons salt
  • 1 teaspoon freshly ground pepper
  • 8 large rosemary stems, stripped and trimmed to a point, or wooden skewers soaked in water for at least 30 minutes


  1. In a small bowl, mix together garlic powder, onion powder, rosemary, salt and pepper. Sprinkle seasoning mix all over meat.
  2. Then, thread meat onto rosemary stems or wooden skewers.
  3. Preheat grill to medium-high heat. Grill skewers 4 to 7 minutes on each side until the beef reaches 135° F on an internal meat thermometer for medium-rare doneness. Let skewers rest 5 minutes before serving.