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Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini

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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) slices red onion
  • 2 teaspoons olive oil
  • 3 medium zucchini, sliced 1/4 inch thick lengthwise

Details

Preparation

Step 1

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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