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
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
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
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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