We already feel a sense of melancholy for a summer gone by. Time to celebrate with friends instead. This Labor Day, we’ll fire up the charcoal grill and skewer beef tenderloin in the backyard. With beef prices at a premium, skewers offer elevated casual entertaining along with portion control.

Beef tenderloin may be the most prized beef cut for its flavor, juiciness, and lack of fat marbling. This cut is a long muscle located in the loin. Usually, it’s less expensive per pound to buy the whole tenderloin rather than individual steaks. A beef tenderloin typically weighs between 4 and 7 pounds.

For beef tenderloin kebabs, use the smaller end of the whole tenderloin to make 1 1/2-inch cubes. Reserve the rest of the tenderloin for cutting into steaks or cooking like a roast. If it hasn’t been previously frozen, you can wrap up the remainder. Alternatively, purchase four or five tenderloin steaks (also known as filet mignon) for a total of 2 pounds, for six servings.

For easier grilling, use metal skewers that are flat so the meat doesn’t move when you turn it on the grill. Another option is a two-pronged skewer, which really holds everything in place well. Wooden skewers work, too; pick a length that fits on the grill and soak the skewers in cool water before adding the ingredients. Using a second wooden skewer will help secure the food.

Whenever tender cuts such as beef steaks are destined for the grill, be sure to have the rest of the meal ready, the table set, and the wine poured before you put it on the grill. Speaking of the grill, you want a fairly hot grill for beef steaks to add just the right amount of golden char flavor on the exterior while keeping the center of the meat juicy. Be sure to preheat a gas grill or prepare a charcoal grill to medium hot, then let the cooking rack heat thoroughly before adding the meat.

No sauce-making skills required for this kebab topping. Simply toast pine nuts or almonds in olive oil and season the mixture with tangy dried fruit, garlic, and smoked paprika.

I start the celebration meal with a special cocktail—my current favorite is a margarita made with freshly squeezed lime juice and topped off with sparkling wine. Pass bowls of roasted salted nuts and cheese crackers to nibble on while sipping.

Serve the kebabs on a bed of arugula, which gets pleasantly wilted and flavored by the hot beef and pine nut topping. To accompany the kebabs, offer a side of pearl couscous cooked in chicken broth and garnished with herbs. Sliced colorful tomatoes topped with crumbled blue cheese, sliced green onions, and bacon bits feel celebratory.