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)
1/4 cup fresh orange juice
1/4 cup fresh lime juice
3 tablespoons finely chopped fresh oregano
3 tablespoons olive oil
2 tablespoons finely chopped fresh parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon 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 to 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.
Makes 4 servings.
Recipe and photo as seen in The Healthy Beef Cookbook, published by
John Wiley & Sons.
Recipe and photo credit: Cattlemen's Beef Board and National Cattlemen's