Japanese-inspired Beef and Vegetable Kabobs


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


  1. 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.
  2. Add the eggplants, mushrooms, zucchini, squash, peppers, and onions to the large bowl of marinade, tossing to coat.

  3. Cover and marinate both the meat and vegetables at room temperature for 30 minutes, tossing once or twice.
  4. Meanwhile, preheat a broiler (grill). Line the broiler pan with aluminum foil and coat with nonstick cooking spray.
  5. Soak 18 long wooden skewers in water to cover.
  6. Using a slotted spoon, remove the meat and vegetables from the bowls and pat dry with paper towels. Discard the meat marinade.
  7. 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.
  8. For the 12 vegetable kabobs, thread the eggplant pieces onto 12 skewers, alternating with the remaining mushrooms, zucchini, squash, peppers, and onions.
  9. 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.
  10. To serve, divide among individual plates.

Makes 6 servings.

Source: Mayo Clinic