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.

Recipe by Cooking Light April 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

485 calories; calories from fat 25%; fat 13.5g; saturated fat 3.9g; mono fat 6.3g; poly fat 1.5g; protein 30g; carbohydrates 59.4g; fiber 3g; cholesterol 71mg; iron 5.6mg; sodium 279mg; calcium 54mg.