Beef Tenderloin Skewer Wraps with Hummus

COOK IT AT HOME

Beef Tenderloin Skewer Wraps with Hummus

Tenderloin cubes make a delicate skewer filling, so this home version uses a shorter refrigerated marinade rather than claiming to reproduce the menu’s three-day restaurant preparation. The meat is grilled, rested, and slipped from its skewers into warm bread with hummus, tomato, onion, parsley, and pickled turnip. Cut the beef evenly and avoid packing the skewers tightly so the heat can reach every side.

Makes

4 wraps

Prep

25 minutes

Cook

10 minutes

Additional time

Marinate 2 hours; rest beef 3 minutes

A home-kitchen recipe to accompany this guide. Ingredient brands and equipment can change cooking times; use the texture and doneness cues below.

Ingredients

• 1 1/2 pounds/680 g beef tenderloin, cut into 1-inch cubes
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 garlic cloves, grated
• 1 teaspoon ground cumin
• 1/2 teaspoon ground allspice
• 3/4 teaspoon fine salt
• 1/4 teaspoon black pepper
• 4 large flatbreads
• 1/2 cup prepared hummus
• 1 tomato, sliced
• 1/4 small red onion, sliced
• 1/4 cup parsley leaves
• 1/2 cup drained pickled turnips

Step-by-step method

1. Toss beef cubes with olive oil, lemon juice, garlic, cumin, allspice, salt, and pepper in a nonreactive bowl. Cover and refrigerate for 2 hours at 40°F or below.
2. Heat a grill or grill pan to medium-high. Thread beef onto metal skewers with a little space between cubes. If using wooden skewers, soak them in water for 30 minutes before threading.
3. Grill for about 8–10 minutes, turning every few minutes, until browned and at least 145°F at the center of a thick cube. Transfer to a clean plate and rest for at least 3 minutes. Discard used marinade.
4. Warm flatbreads in a dry skillet. Spread 2 tablespoons hummus on each and divide tomato, onion, parsley, and well-drained turnips down the center.
5. Slide the rested beef from its skewers onto the bread, keeping hot metal away from hands. Fold the bread around the filling and serve at once.

Helpful tips & substitutions

• Sirloin can substitute for tenderloin but may be firmer; keep the same safe cooking temperature and slice large cooked pieces smaller if needed.
• Do not add raw vegetables to these skewers unless cooking them separately: their timing can differ from tenderloin and make it harder to judge the meat.

Storage & make-ahead

Refrigerate cooked beef at 40°F or below within 2 hours and use within 3 days. Store garnishes separately and reheat beef to 165°F when serving leftovers hot.

How to serve it

Serve with a chopped salad or a modest portion of rice. Offer a lemon wedge separately rather than soaking the wrap in juice.