- 1 pound (500g) beef tenderloin cut in small (.75 x 1.5 x 1-inch; 2 x 3.25 x 2.5cm) cubes,
- One 4 ounce;120g medium yellow or green zucchini trimmed, cut in half, lengthwise, then cut into ½-inch (1.25cm) half-moons,
- One recipe for Grilled Onions (see below)
- 7 tablespoons olive oil
- 5 to 6 teaspoons curry powder
- Fine sea salt and freshly ground black pepper
Place the beef, the zucchini, and the onions in a large, non-reactive bowl. In a small bowl, mix together 5 tablespoons of the oil and the curry powder, and pour it over the meat and vegetables. Toss the meat and vegetables with the oil mixture so they are thoroughly combined, and let sit at room temperature for at least 30 minutes and up to 2 hours, covered. You may also marinate the ingredients in the refrigerator, covered, overnight.
Build a medium fire in the grill. When the coals are red and dusted with ash, spread them in a tight, single layer; they need to emit concentrated heat.
Thread the beef and the zucchini onto the same skewers, alternating several pieces of zucchini with the beef, beginning and ending with beef. Thread all of the onions onto one or two skewers, as they will cook longer than the other ingredients.
Place the grill over the coals. When it is hot, add the onion skewers and cook until the onions are golden on one side, about 2 minutes. Turn and cook until the onions are golden on the other side, about 2 minutes. Season with salt and pepper, cover the grill and cook until the onions are tender, 8 to 10 minutes.
Remove the onion skewers from the grill and add the beef and zucchini skewers. Brush them with the reserved oil and season them with salt and pepper. Cover and cook until the meat and vegetables are golden, about 3 minutes, then turn the brochettes and repeat. The meat will be quite rare at this point, which is ideal. If you like your meat cooked more, leave it on the grill another 2 to 3 minutes. Transfer all of the brochettes to a serving platter, and serve immediately.