1 3/4 pounds of beef tenderloin roast, trimmed
2 tablespoons of soy sauce
2 tablespoons of fresh lime juice
2 teaspoons of salt
1 teaspoon of pepper
1 teaspoon of ground cumin
6 rounds of red onion, sliced 1/4 inch round
2 teaspoons of olive oil
3 medium zucchini, sliced 1/4 inch thick lengthwise
6 bamboo skewers, at least 8 inches long
Before you begin to cook, soak the bamboo skewers in water.
Cut beef into 24 one-inch cubes.
In a bowl, stir together the soy sauce, lime juice, salt, and cumin.
Add beef and coat well.
Marinate beef, covered, at room temperature one hour.
Lightly brush onion rounds with oil.
Season with salt and pepper.
Grill onion on a greased rack set six inches over the simmering coals.
Turn once with a metal spatula when lightly charred and tender.
Place on a plate.
Place the zucchini on the grill.
Remove when lightly charred, about one minute on each side.
Place on plate.
Take beef from marinade and pat dry.
Toss with a little oil.
Thread four pieces of beef onto each skewer.
Grill for about five minutes.
These will be medium-rare.
Serve these juicy kebabs with the onion and zucchini or create a side dish of mushrooms, olives, and tomatoes and offer it with the beef, too.
