Peruvian-Style Beef Kebabs with Grilled Onion and Zucchini

1. 1

   Soak skewers in water while marinating beef.

2. 2

   Cut beef into 24 (1-inch) cubes.

3. 3

   Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well.

4. 4

   Marinate beef, covered, at room temperature 1 hour.

5. 5

   Prepare grill for cooking.

6. 6

   After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper.

7. 7

   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.

8. 8

   Transfer to a platter and keep warm.

9. 9

   Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side.

10. 10

    Transfer to platter and season with salt.

11. 11

    Pat beef dry with paper towels and toss with remaining oil.

12. 12

    (Discard marinade.)

13. 13

    Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.

14. 14

    Serve kebabs with onion and zucchini.

* Per serving · 4 servings · Values may vary.

No additional tips available.