Active Time

　　35 min

　　Total Time

　　1 1/2 hr

　　

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) rounds of red onion (cut from 1 large)

　　2 teaspoons olive oil

　　3 medium zucchini (1 pound), sliced 1/4 inch thick lengthwise

　　Special equipment: 6 (8-inch) bamboo skewers

　　

Step 1

Soak skewers in water while marinating beef.

　　

Step 2

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.

　　

Step 3

Prepare grill for cooking.

　　

Step 4

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.

　　

Step 5

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.

　　

Step 6

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.

　　

Step 7

Serve kebabs with onion and zucchini.

　　

Nutrition Per Serving

Each serving about 263 calories and 15 grams fat

　　#### Nutritional analysis provided by Gourmet

　　Cooks' note:

　　·Instead of the grill, you can cook the vegetables and beef in a hot well-seasoned ridged grill pan over moderately high heat.