Marinated Beef Kebabs with Grilled Onion and Zucchini

Sara Moulton's Memorial Day Recipes

GMA Recipes Dinner
Difficulty: Moderate
Cook Time: min

What would Memorial Day be without firing up the grill and cooking piles of marinated meat? Chef Sara Moulton joined "Good Morning America" with creative recipes for your holiday celebrations.

Cooks' notes:

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

Each serving about 263 calories and 15 grams of fat.


  • 1 3/4 lbs. beef tenderloin roast, trimmed
  • 2 tablespoons soy sauce
  • 2 tablespoons fresh lime juice
  • 2 teaspoons kosher salt
  • 1 teaspoon ground cumin
  • 6 rounds of red onion (1/4-inch-thick cut from 1 large)
  • 2 teaspoons olive oil
  • 3 medium zucchini (1 lb.), sliced 1/4 inch thick lengthwise
  • 6 bamboo skewers (8-inch)
  • Cooking Directions

    Soak skewers in water while marinating beef.

    Cut beef into 24 (one-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 one 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 five to six inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, three to four minutes on each side. Transfer to a platter and keep warm.

    Arrange zucchini on grill, and grill until lightly charred and just tender, about one 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 four pieces beef onto each skewer and grill, turning occasionally, until charred, about five minutes total for medium-rare.

    Serve kebabs with onion and zucchini.

    From Gourmet magazine, July 2000. © CondéNet, Inc. All rights reserved.

    Recipe Summary

    Main Ingredients: beef tenderloin, cumin, soy sauce

    Course: Dinner, Main Course, Lunch

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