Mojo Beef Kabobs
Provided by the Nebraska Beef Council's The Beef Checkoff.
|Number of Servings:||4|
|Ingredients:||1 pound Omaha Steaks Beef Sirloin Tips
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 ounces)
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
|Directions:||Whisk mojo sauce ingredients in small bowl. Set aside. Cut beef steak into 1 ¼-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 skewers.
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 kabobs, uncovered, about 8 to 10 minutes for medium rare to medium, turning occasionally.
Serve kabobs drizzled with sauce.