Mojo Beef Kabobs

From the Texas Beef Council


1 lb. boneless beef top sirloin steak, cut 1-inch thick

1 tsp. 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 oz.)

Mojo Sauce

1/4 cup fresh orange juice

1/4 cup fresh lime juice

3 Tbsp. finely chopped fresh oregano

3 Tbsp. olive oil

2 Tbsp. finely chopped fresh parsley

1 tsp. ground cumin

1 tsp. minced garlic

3/4 tsp. 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 2-4 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.


Serve with rice pilaf and a green salad. Mojo Sauce is great used as a marinade.

Nutritional Information

Nutrition info per serving: 285 calories; 15 g fat (3 g sat. 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.