Mojo Beef Kabobs
Updated February 21, 2017 
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.
Makes4 servings
Cooking Time40 min
Cooking Time - Text40
Cooking MethodGrilling
CostModerate
Total Timeunder 1 hour
Kid FriendlyYes
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
EquipmentGrill
MealDinner, Lunch
Taste and TextureMeaty, Savory, Smoky, Spiced, Tangy
Type of DishSkewer
Ingredients
- 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
Instructions
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Whisk Mojo Sauce ingredients in small bowl. Set aside.
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Cut beef steak into 1-1/4 inch pieces; season with pepper.
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Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
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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.
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Serve kabobs drizzled with sauce.
Notes
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To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
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When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
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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
