Monday, July 14, 2008

Beef Kabobs With Grilled Onion And Zucchini

I found this recipe online for beef kabobs and tried it and it was just so delicious i had to share with my blogger friends. The beef was very tastsy and moist. I modified the ingredients alittle to give it more flavor and taste. I would recommmend this recipe to anyone who enjoys beef roast. I served it to my wife with white rice but only because she's filipina and filipina's love white rice but you can serve it with just about anything you want. This is just the best beef i have ever tasted. Yummy yummy with white rice and alittle soy sause on the rice.
1 3/4 pounds beef tenderloin roast, trimmed
3 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1 tablespoon of pepper
1 tablespoon of minced garlic
1 teaspoon ground cumin
6 (1/4 inch thick) slices red onion
2 teaspoons olive oil
4 medium zucchini, sliced 1/4 inch thick lengthwise
1 tablespoon of hot chili garlic sauce
Cut beef into cubes. mix together soy sauce, lime juice, salt, hot chili sauce, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 2 hours.
Prepare grill for cooking (make sure coals are nice and hot)
After beef has been marinating for 2 hours, 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 hot coals, turning once with a metal spatula, until lightly browned and tender, 3 to 4 minutes on each side. Transfer to a plate and keep it warm in an oven or warmer.
Arrange zucchini on grill and grill until lightly cooked and brown 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 warm kebobs with onion rings and zucchinin slices

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