Teriyaki Vegetable and Beef Kabobs

January 28, 2005
½ cup reduced-sodium soy sauce
4 garlic cloves, crushed
2 teaspoons grated fresh ginger
2 teaspoons lime juice
2 teaspoons honey
¼ teaspoon red pepper flakes
¼ teaspoon sesame oil

1 pound beef tenderloin, cut into 1-inch cubes
3 eggplant cut into ½ inch cubes
1-1/4 pounds white mushrooms
2 zucchini cut into ½ inch cubes
1 yellow squash, cut into ½ inch cubes
2 red bell peppers cut into ½ squares
2 red onions cut into ½ inch wedges

28 long wooden skewers.

Mix marinade in large bowl. Transfer 3 tablespoons of the marinade to a medium bowl. Add beef to the medium bowl and toss to coat. Add vegetables to large bowl and toss to coat. Cover both and marinate at room temperature 30 minutes.
Meanwhile, preheat broiler (or grill). Place long wooden skewers in water to cover and soak.
Using slotted spoon remove vegetables and meat from bowls and place on plates with paper towels to drain. Discard marinade from meat, save from vegetables.
Divide the meat cubes equally among 6 skewers threading alternately with mushrooms, zucchini, squash, pepper, and onion. Make the remaining 12 skewers with the vegetables, threading each alternately.
Place the kabobs 2 inches apart on a broiler pan, 4 inches from the heat source. Broil turning only once, brushing the kabobs with any vegetable marinade if desired. (Grill 4 inches from the heat source as well.) Kabobs will be done to medium after 8-10 minutes and beef is nicely browned.
Makes: 18 kabobs, 6 servings.