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Tea Marinared Beef Vegetable Kebabs

Source: Cooking Light-3/01





List of Ingredients



• 1 (1 pound) beef tenderloin, cut in 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 cloves galrlic, minced
  
• 1 serrano chili, seeded and minced
  
• 1 yellow squash, halved lengthwise and sliced in 8 (1-inch) pieces
  
• 1 large onion, cut in 8 wedges
  
• cooking spray
  
• 4 cups hot cooked long-grain rice
  
• 1/2 cup Tea Sauce for All Occasions (see recipe)
  






Instructions



1. Combine beef, soy sauce, lemongrass, chili oil, lemon juice, green tea, garlic and minced chili in a large zip-top plastic bag. Seal bag, and marinate in refrigerator 24 hours. Remove the beef from bag and discard marinade.
   
   
2. Prepare grill or broiler.
   
3. 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 with the Tea Sauce for All Occasions.
   
   
4. Yield: 4 servings 485 cal, 13.5g fat, 30g pro, 59.4g carb, 3g fiber, 71mg chol, 5.6mg iron, 279mg sod.