Peruvian-style Beef Kebabs With Grilled Onion And ... |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 6 |
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My advice: Invite some friends over, make extra kebabs, mix up a flavorful couscous, barley or bulghar side and have something really cold and/or fun to drink. Everyone will love it. Enjoy. From Gourmet. Ingredients:
1 3/4 lb beef tenderloin roast, trimmed |
2 tablespoons soy sauce |
2 tablespoons fresh lime juice |
2 teaspoons kosher salt |
1 teaspoon ground cumin |
6 (1/4-inch-thick) rounds of red onion (cut from 1 large) |
2 teaspoons olive oil |
3 medium zucchini (1 lb), sliced 1/4 inch thick lengthwise |
needed: 6 (8-inch) bamboo skewers |
Directions:
1. Soak skewers in water while marinating beef.
2. Cut beef into 24 (1-inch) cubes.
3. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
4. Prepare grill for cooking.
5. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper.
6. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
7. Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
8. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.)
9. Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
10. Serve kebabs with onion and zucchini.
11. ~~~~
12. **NOTE: Instead of the grill, you can cook the vegetables and beef in a hot well-seasoned ridged grill pan over moderately high heat.
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