Mojo Beef Kabobs

"Try this Cuban-inspired kebab recipe using lean sirloin from "The Healthy Beef Cookbook"."
 
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photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by DianaEatingRichly photo by DianaEatingRichly
photo by Dine  Dish photo by Dine  Dish
Ready In:
25mins
Ingredients:
13
Serves:
4
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ingredients

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directions

  • Whisk together sauce ingredients in a small bowl.
  • Pour only half of the Mojo sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal.
  • Cover the remaining sauce; refrigerate both at least 24 hours.
  • Heat broiler or grill.
  • Remove beef from marinade; discard marinade.
  • Season beef with the pepper; thread on skewers, alternate with lime and onion wedges.
  • Thread tomatoes evely onto separate skewers.
  • Let reserved marinade come into room temperature.
  • Broil or grill kebobs, turning occasionally until beef is brown and firm to the touch, about 10 minutes fro medium-rare.
  • Tomatoes are slightly softened after 4 minutes of grilling.
  • Serve drizzled with the reserved sauce.

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Reviews

  1. DianaEatingRichly
    These were FANTASTIC! Great flavor, tender meat. Really good.
     
  2. anahills
    I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it.<br/><br/> Vishal Mittal Architect
     
  3. Dine  Dish
    5 stars indeed. My husband made the mistake of brushing some of the sauce on right before taking them off the grill and the edges of the beef got charred. They were still excellent, fully flavored kabobs!
     
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RECIPE SUBMITTED BY

Love to try different recipes that I've never done before. Nothing to spicy or exotic and if I have all the ingredients I will try to make it. I love this website and all the different chefs on here. I also like to tweak my own recipes that I've posted after I read other chefs tweaks of my recipes. It helps me to be a lot more courageous in trying new recipes on myself. Thank you to all the chefs on Food.com
 
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