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Mojo Beef Kabobs

Source: txbeef.org
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Rating: 5   Reviews: 1 See Reviews
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  4 servings
Serving Suggestion: Serve with rice pilaf and a green salad. Mojo Sauce is great used as a marinade.
RECIPE INGREDIENTS
For the 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)

For the 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 tablepsoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
Mojo Beef Kabobs Recipe at Cooking.com
DIRECTIONS
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 2-4 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.


Recipe reprinted by permission of txbeef.org. All rights reserved.
Date Added: 04/21/2009
Nutrition Facts per Serving
Yield:   4 servings
Calories: 285
Fat. Total: 15g
Fiber: 2g
Carbohydrates, Total: 10g
Sodium: 500mg
% Cal. from Fat: 47%
Cholesterol: 50mg
Protein: 27g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Russell, NY Reviewed: 07/11/2013
Only half way through this recipe
The sauce here is the star and it is totally delicious and can be made so much faster. I used garlic from a tube (and a little cilantro from a tube as well) to speed up the process. I've only finished the mojo and it's fantastic! I can imagine it on grilled chicken, lamb, salmon. Broiled. Baked. It is so flavorful and versatile. The rest is unimportant. This sauce may also be good for canning - a real winner!
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