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Mojo
Beef Kabobs
Servings:
Makes 4 servings
Total
preparation and cooking time: 40 minutes
Mojo sauce is a classic combination of lime, garlic and oregano.
It is also great with whole grilled steaks such as flank or top loin steaks.
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Beef Kabobs:
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)
Mojo Sauce:
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
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Cooking Instructions:
1. Whisk Mojo Sauce ingredients in small bowl. Set aside.
2. Cut beef steak into 1-1/4 inch pieces; season with pepper.
3. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
4. 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.
5. Serve kabobs drizzled with sauce.
Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 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.
Cook�s Tips:
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If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.
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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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To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.
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Serve with tri-color couscous, which combines the flavors of spinach, tomato and basil with regular couscous. Add black beans for a fiber boost.
�2006
Cattlemen's Beef Board and NCBA. All rights reserved. May be reproduced
for educational purposes.
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