- 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

-Cooking Directions

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.

Yield: 6 servings