Tea-Marinated Beef-Vegetable Kebabs

recipe
Tea is used twice here: in the marinade for the beef and in the Tea Sauce for All Occasions. Do not cut off the root end of the onion. That way, the wedges will hold together on the grill.

Yield:

4 servings (serving size: 1 kebab, 1 cup rice, and 2 tablespoons sauce)

Recipe from

Cooking Light

Nutritional Information

Calories 485
Caloriesfromfat 25 %
Fat 13.5 g
Satfat 3.9 g
Monofat 6.3 g
Polyfat 1.5 g
Protein 30 g
Carbohydrate 59.4 g
Fiber 3 g
Cholesterol 71 mg
Iron 5.6 mg
Sodium 279 mg
Calcium 54 mg

Ingredients

1 (1-pound) beef tenderloin, cut into 24 (1-inch) pieces
2 tablespoons low-sodium soy sauce
1 tablespoon minced peeled fresh lemongrass or 2 teaspoons grated lemon rind
1 tablespoon hot chili oil
1 tablespoon lemon juice
2 teaspoons loose green tea or 2 green tea bags, opened
3 garlic cloves, minced
1 serrano chile, seeded and minced
1 yellow squash, halved lengthwise and sliced into 8 (1-inch) pieces
1 large onion, cut into 8 wedges
8 large cherry or grape tomatoes
Cooking spray
4 cups hot cooked long-grain rice

Preparation

Combine the first 8 ingredients in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 24 hours. Remove the beef from bag, and discard marinade.

Prepare grill or broiler.

Thread 6 tenderloin cubes, 2 squash pieces, 2 onion wedges, and 2 tomatoes onto each of 4 (12-inch) skewers. Place kebabs on grill rack or broiler pan coated with cooking spray; grill for 10 minutes or until desired degree of doneness. Serve the kebabs over rice with the Tea Sauce for All Occasions.