Shish Kebab with Tahini Sauce

Posted On: August 8, 2014

This marinade, infused with allspice and cinnamon, would be excellent on lamb or chicken as well.  Make Ahead Tip: Prepare through Step 1 and refrigerate for up to 1 day.


  • 6 cloves garlic, crushed
  • 1/2 cup lemon juice
  • 1/4 cup plus 1 tablespoon olive oil, divided
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground allspice
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon freshly ground pepper
  • 2 – 12 oz packages of Beetnik Grass Fed Tenderloin Tips
  • 2 onions, cut into 8 wedges each


Combine garlic, lemon juice, 1/4 cup oil, salt, allspice, cinnamon and pepper in a medium bowl. Place beef in a large sealable plastic bag and pour in the marinade. Refrigerate for at least 2 hours (up to 1 day).

Preheat grill to high.

Remove the beef from the bag. (Discard the marinade). Brush the onions with the remaining tablespoon of oil. Divide the beef among 6 skewers and the onions among the remaining 3 skewers. Grill the onions until lightly charred and tender, 10 to 12 minutes per side. Grill the beef, turning once or twice, about 4-5 minutes for medium rare. Serve with Tahini Sauce (see below).

Tahini Sauce

  • 3/4 teaspoon  kosher salt
  • 1/2 cup  tahini
  • 7 tablespoons  lemon juice
  • 3 tablespoons  water

Whisk ingredients together and serve.

Note: Tahini is a thick paste made from ground sesame seeds and is carried in most supermarkets near nut butters.


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