Tea-Marinated Beef-Vegetable Kebabs

Name: Tea-Marinated Beef-Vegetable Kebabs
Yield: 4 servings (serving size: 1 kebab, 1 cup rice, and 2 tablespoons sauce)
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; ½ cup Tea Sauce for All Occasions

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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.

By Ying Chang Compestine

Recipe by Cooking Light April 2001

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Tea-Marinated Beef-Vegetable Kebabs

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Tea-Marinated Beef-Vegetable Kebabs

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews

All Reviews for Tea-Marinated Beef-Vegetable Kebabs