Mojo Beef Kabobs
Cut a lean beef top sirloin steak into 1-1/4 inch pieces and season with pepper. Or opt for pre-cut lean beef cubes from the grocery store. Pair the sizzling steak kabobs with a tangy sauce--it’s great for summer time entertaining.
Cooking Time40 min
Cooking Time - Text40
Total Timeunder 1 hour
OccasionFamily Get-together, Game Day
Recipe CourseMain Course
Dietary ConsiderationEgg-free, Gluten-free, Kosher, Lactose-free, Low Carb, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureMeaty, Savory, Smoky, Spiced, Tangy
Type of DishSkewer
- 1 pound boneless beef top sirloin steak, cut 1 inch thick
- 1 teaspoon coarse grind black pepper
- 1 large lime, cut into 8 wedges
- 1 small red onion, cut into 8 thin wedges
- 1 container grape or cherry tomatoes (about 10 ounces)
- 1/4 cup fresh orange juice
- 1/4 cup fresh lime juice
- 3 tablespoons finely chopped fresh oregano
- 3 tablespoons olive oil
- 2 tablespoons finely chopped fresh parsley
- 1 teaspoon ground cumin
- 1 teaspoon minced garlic
- 3/4 teaspoon salt
Whisk Mojo Sauce ingredients in small bowl. Set aside.
Cut beef steak into 1-1/4 inch pieces; season with pepper.
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
Serve kabobs drizzled with sauce.
To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 1 g monounsaturated fat); 5 mg cholesterol; 5 mg sodium; 1 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc. This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc; and a good source of iron.
2006 American Dietetic Association and National Cattlemen's Beef Association