Tenderloin Tip Tandoori Kebabs with Raita

Tenderloin Tip Tandoori Kebabs with Raita

Servings: 4

A Grill/Broil/Marinate recipe with Harris Teeter USDA Certified Tender Tenderloin


  • 2 Harris Teeter beef tenderloin tips
  • 12 wooden skewers, 8 inch
  • 2 ½ cups plain low-fat yogurt
  • 2 tablespoons lemon juice, fresh
  • 2 teaspoons kosher salt
  • 2 tablespoons ginger, minced
  • 3 cloves garlic, minced
  • 1 teaspoon black pepper, ground
  • 1 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground
  • ½ teaspoon cayenne, ground
  • ½ teaspoon cumin, ground
  • Raita, recipe follows


  1. Soak the skewers in water.
  2. Cut the beef tenderloin tips into 1 ½ inch cubes.
  3. In a mixing bowl combine the yogurt, lemon juice and salt. Set aside.
  4. Add the remaining spices to a sauté pan and toast over medium heat until fragrant. Add the spices to the yogurt mixture and mix well. Let stand for one hour in the fridge.
  5. Add the tips to the tandoori yogurt marinade and let stand for 4 to 6 hours in the fridge.
  6. Remove the tips from the marinade and slide onto skewers. About 4 tips per skewer. Dispose of leftover marinade.
  7. Preheat grill to medium-high heat.
  8. Oil the grill grates and place the skewers on the grill. Cook 5 minutes per side (medium rare, 135°F internal temperature).
  9. Remove from the grill and serve.

Serving suggestion: jasmine rice, sautéed red and green peppers, and the raita.