Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini
Recipe GLPR2daafd67089750
Tender beef cubes marinated in a zesty blend of soy sauce, lime juice, cumin, and salt, then threaded onto skewers and grilled until charred. Served alongside grilled red onion rounds and zucchini slices for a vibrant South American main course.
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Ingredients
1¾ pounds beef tenderloin roast, trimmed
2 tablespoons soy sauce
2 tablespoons fresh lime juice
2 teaspoons kosher salt
1 teaspoon ground cumin
1 large red onion, cut into 1/4-inch rounds
2 teaspoons olive oil
3 medium medium zucchini, sliced 1/4 inch thick lengthwise
salt and freshly ground black pepper to taste
Directions
Soak 6 bamboo skewers (8 inches long) in water for at least 30 minutes while you prepare the beef marinade.
Cut the beef tenderloin into 24 equal cubes, each about 1 inch in size. In a large bowl, whisk together the soy sauce, lime juice, kosher salt, and ground cumin until combined. Add the beef cubes and toss gently to coat evenly with the marinade. Cover the bowl and let the beef marinate at room temperature for 1 hour.
Prepare your grill for cooking by cleaning the grate and oiling it well. Preheat to medium-high heat (about 400°F to 450°F).
After the beef has been marinating for about 45 minutes, lightly brush the red onion rounds on both sides with olive oil and season with salt and pepper. Place them on the well-oiled grill grate about 5 to 6 inches above the coals or heat source. Grill for 3 to 4 minutes until lightly charred and beginning to soften, then carefully flip with a metal spatula and grill the other side for another 3 to 4 minutes until charred and tender. Transfer to a serving platter and keep warm.
Arrange the zucchini slices directly on the hot grill grate. Grill for about 1 minute until lightly charred on the bottom, then flip carefully and grill the other side for another minute until lightly charred and just tender. Transfer to the platter with the onions and season lightly with salt and pepper.
Remove the beef from the marinade and discard the marinade. Pat the beef cubes dry with paper towels, then lightly toss with the remaining olive oil. Thread 4 beef cubes onto each soaked skewer, leaving a small space between each piece. Place the skewers on the hot grill and cook, turning occasionally for even cooking, until the beef reaches an internal temperature of 145°F on an instant-read thermometer and is charred on the outside, about 5 to 6 minutes total for medium doneness.
Transfer the kebabs to the platter with the grilled vegetables. Serve immediately while hot.
