Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini |
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Prep Time: 35 Minutes Cook Time: 55 Minutes |
Ready In: 90 Minutes Servings: 1 |
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Ingredients:
1 3/4 pounds 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 pound), sliced 1/4 inch thick lengthwise |
Directions:
1. Soak skewers in water while marinating beef.
2. Cut beef into 24 (1-inch) cubes. 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.
3. Prepare grill for cooking.
4. After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. 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.
5. 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.
6. Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
7. Serve kebabs with onion and zucchini.
8. Cooks' note: ·Instead of the grill, you can cook the vegetables and beef in a hot well-seasoned ridged grill pan over moderately high heat.
9. Each serving about 263 calories and 15 grams fat Nutritional analysis provided by Gourmet
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