1 lb beef tenderloin, trimmed of visible fat and cut into 1-inch cubes
3 Japanese eggplants (aubergines), cut crosswise into 1/2-inch pieces
1-1/4 lb white mushrooms
2 zucchini (courgettes), cut crosswise into 1/2-inch pieces
2 yellow squash, cut crosswise into 1/2-inch pieces
2 red bell peppers (capsicums), stemmed, seeded, and cut into 3/4-inch squares
2 red (Spanish) onions, cut into 1/2-inch-thick wedges
1/2 cup reduced-sodium soy sauce
4 garlic cloves, crushed with a garlic press
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
1/4 teaspoon red pepper flakes
1/4 teaspoon sesame oil
- Whisk together the marinade ingredients in a large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add the beef to the medium bowl, tossing to coat.
- Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.
- Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
- Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
- Soak 18 long wooden skewers in water to cover.
- Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
- For the 6 beef kabobs, divide the meat cubes equally among 6 skewers, threading it alternately with one third of the mushrooms, zucchini, squash, peppers, and onions.
- For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
- Working in batches if necessary, place the kabobs 2 inches apart on the broiler pan. Position the pan 4 inches from the heat source. Broil, turning once or twice and brushing the kabobs with any remaining vegetable marinade, until the vegetables are tender and the beef is nicely browned, 8-10 minutes.
- To serve, divide among individual plates.
Makes 6 servings.
Source: Mayo Clinic