Mediterranean Filet Mignon Skewers with Grilled Pita Bread and Tzatziki Sauce
- by Chef David Rose
- Last updated Aug 14, 2023
Bring the rich flavors of the Mediterranean to your next backyard barbecue with grilled Mediterranean filet mignon steak skewers, grilled pita bread and a homemade tzatziki sauce. Kebabs, kabobs or skewers – whatever you want to call them – you’ll definitely want to keep this easy and delicious recipe on repeat for summer grilling season.
How to Make Steak Skewers
Incredible steak skewers start with the best beef. In this recipe, I use fork-tender Omaha Steaks Butcher’s Cut Filet Mignons. The mild flavor of the 30-day aged filet mignon pairs perfectly with the bold flavors of the Mediterranean rub and the steak’s tender texture makes it a perfect choice for kabobs.
To make the steak skewers, cut each filet mignon into three equal-sized slices. Toss steak with olive oil and the Mediterranean rub and let marinate for 2 hours to allow the flavors to meld into the meat.
Add two slices of seasoned filet mignon to each skewer and allow the meat to come to room temperature before grilling. Grill each for side for 3-4 minutes for medium-rare doneness. While you’re waiting for the steak to rest, grill the pita bread to pair with your dinner.
Pro Tip: If you’re using bamboo skewers, make to soak them in water at least one hour before grilling to prevent food from burning on the grill.
How to Make Tzatziki Sauce
Even though the name of this sauce is complicated, making it is not. Made from scratch, the flavors will be fresh and tangy – just as nature intended. With simple ingredients, including Greek yogurt, cucumbers, garlic and a blend of seasonings, this sauce is loaded with flavor and comes together quickly with a food processor. It’s the perfect complement to the Mediterranean filet mignon skewers and grilled pita bread.
Serve each filet mignon skewer with 2 heaping spoonfuls of tzatziki sauce, drizzle with balsamic glaze, then top with sliced red onions and feta cheese. Serve with grilled pita triangles. Now, it’s time to transport your taste buds to the Mediterranean. Enjoy!
Mediterranean Filet Mignon Skewers with Grilled Pita Bread and Tzatziki Sauce
Ingredients
Tzatziki Sauce
- ½ lb. peeled & sliced Persian cucumbers about 4 cucumbers
- 3 cloves fresh garlic minced
- 1 t. kosher salt
- Juice of 1/2 of a lemon
- 2 T. extra virgin olive oil
- 2 T. freshly minced dill
- 2 cups plain Greek yogurt
- Salt and freshly ground black pepper
Mediterranean Rub
- 1 T. kosher salt
- 1 t. black pepper
- 1 t. dried oregano
- 1/4 t. ground dill
- 1/4 t. fenugreek
- 1 t. za’atar Middle Eastern spice blend
- 1/2 t. granulated garlic
- 1 t. ground cumin
Mediterranean Filet Mignon Skewers
- 4/6 oz. Omaha Steaks Butcher’s Cut filet mignon steaks
- 6 wooden skewers soaked in water for an hour
- ½ cup red onion thinly sliced
- 2 oz. crumbled feta cheese
- 4 oz. balsamic glaze
- 2 T. extra virgin olive oil
Grilled Pita
- 6 pita breads
- Mediterranean garlic oil recipe below
Mediterranean Garlic Oil
- 1/2 cup extra virgin olive oil
- 1/2 t. kosher salt
- 1/4 t. freshly ground black pepper
- 2 garlic cloves minced
- 1/4 t. za’atar Middle Eastern spice blend
- 1 T. chopped Italian parsley
Instructions
Tzatziki Sauce
- Add sliced cucumber and 1 t. salt to food processor, blending until cucumbers are minced.
- Add the rest of the ingredients to the food processor and blend until well-incorporated. Season to taste with salt and freshly ground black pepper.
Mediterranean Filet Mignon Skewers
- Pat filet mignons dry with paper towels. Slice each filet into 3 equal slices lengthwise, about ½” to ¾” thickness.
- Lightly flatten each filet mignon slice with the palm of your hand and place filet mignon slices into medium bowl.
- In a separate small bowl, whisk together all Mediterranean rub ingredients until well incorporated.
- Add Mediterranean rub and 2 T. olive oil to filet mignon slices, tossing until thoroughly coated.
- Cover bowl with plastic wrap and allow to marinate in refrigerator for at least 2 hours.
- Preheat grill to 450 degrees.
- Remove filet mignon slices from refrigerator and skewer 2 slices lengthwise onto each wooden skewer. Allow filet mignon slices to come to room temperature, about 20 minutes.
- Grill filet mignon skewers on each side, about 3 to 4 minutes each, for medium-rare doneness.
- Let skewers rest for about 5 minutes.
Grilled Pita Bread and Mediterranean Garlic Oil
- Preheat grill to 450 degrees.
- Combine all Mediterranean garlic oil ingredients in a small mixing bowl and whisk until well-incorporated.
- Grill pita breads over direct heat at 450 degrees for about 45 seconds to a minute on each side, until slightly browned and grill marks are achieved.
- Remove from pita breads from grill and lightly brush with Mediterranean garlic oil on both sides.
- Slice each pita bread into 6 equal sized triangles and serve warm.
Assembly
- Place 1 Mediterranean filet mignon skewer on each plate, topping with about 2 heaping spoonfuls of tzatziki sauce.
- Drizzle with 1 oz. of balsamic glaze, then top with sliced red onion and about ½ oz. of feta cheese.
- Serve with grilled pita triangles.
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