Peruvian-style Beef Kebabs With Grilled Onion And Zucchini
From lunasea 17 years ago
- 15 minutes to make
- Serves 6
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 shopping list
- 2 tablespoons soy sauce shopping list
- 2 tablespoons fresh lime juice shopping list
- 2 teaspoons kosher salt shopping list
- 1 teaspoon ground cumin shopping list
- 6 (1/4-inch-thick) rounds of red onion (cut from 1 large) shopping list
- 2 teaspoons olive oil shopping list
- 3 medium zucchini (1 lb), sliced 1/4 inch thick lengthwise shopping list
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- Needed: 6 (8-inch) bamboo skewers shopping list
How to make it
- Soak skewers in water while marinating beef.
- 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.
- Prepare grill for cooking.
- 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.
- 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.
- 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.
- Serve kebabs with onion and zucchini.
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- **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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