Mojo Beef Kabobs

Mojo Beef Kabobs
Total Recipe Time:  40 minutes
Makes 4 servings


1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick1 teaspoon coarse grind black pepper1 large lime, cut into 8 wedges1 small red onion, cut into 8 thin wedges1 container grape or cherry tomatoes (about 10 ounces)Mojo Sauce:1/4 cup fresh orange juice1/4 cup fresh lime juice3 tablespoons finely chopped fresh oregano3 tablespoons olive oil2 tablespoons finely chopped fresh parsley1 teaspoon ground cumin1 teaspoon minced garlic3/4 teaspoon salt


  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, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
  5. Serve kabobs drizzled with sauce.

    Recipe and photo as seen in The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt


To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.Cook's Tip:  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.
© Cattlemen's Beef Board and National Cattlemen's Beef Association
Copyright 2018 Kentucky Beef Council. All rights reserved.