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Grilled Tenderloin and Date Skewers

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The combination of smoky, savory, and perfectly sweet flavors will make this dish a standout.

Recipe by @simplyhealthymama.

Ingredients

  • For the Skewers
  • 15 Natural Delights Pitted Medjool Dates
  • 1.5 lbs tenderloin, cut into 2-inch cubes
  • Salt & pepper, to taste
  • 4-5 bamboo or metal skewers
  • For the Chimichurri
  • 1/4 cup flat-leaf parsley, finely chopped
  • 2 cloves garlic, minced
  • 2 Tbsp lemon juice
  • 2 Tbsp olive oil
  • 1/2-1 Tbsp red wine vinegar
  • 1 pinch sea salt
  • 1 pinch black pepper
  • 1 pinch paprika

Find "Pitted Medjool Dates" in a Store

Preparation

  1. In a small bowl, combine the chopped parsley, minced garlic, lemon juice, olive oil, red wine vinegar, sea salt, black pepper, and paprika. Mix well until all ingredients are thoroughly combined. Set aside while you prepare the skewers.
  2. Season the tenderloin with salt and pepper, to taste. On each bamboo skewer, thread 4 pieces of tenderloin, followed by 3 Medjool dates. Alternate between the tenderloin and dates.
  3. Preheat your grill to medium-high heat. Once hot, place the skewers on the grill. Cook for about 3-4 minutes on each side or until the tenderloin reaches your desired level of doneness.
  4. Once grilled to perfection, remove the skewers from the grill. Spoon the chimichurri sauce generously over the skewers.
  5. Serve warm and enjoy with your favorite sides!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

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