Last week, I posted about my experience cooking with other DFW bloggers at the Appetite for Inspiration event, hosted by the Texas Beef Council.
I plan on featuring some of the delicious recipes we made during the event.
Today’s recipe is *really* yummy.
The beef is *so* peppery and juicy in this marinade.
This would make a fun, simple dinner to add to the rotation.
Chef Chamberlain explained to us that Mojo (pronounced Mo-ho) is a type of Cuban sauce that incorporates the tangy flavor of oranges and limes.
(We all thought it was mojo sauce, you know, Austin Powers’ style. I agree with Allie from Screwed Up Texan that “mojo” beef kabobs would have been better!)
Mojo Beef Kabobs
Source: The Healthy Beef Cookbook by Richard Chamberlain and Betsy Hornick
1/4 c fresh orange juice
1/4 c 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
1 pound boneless beef top sirloin steak
1 tsp coarsely ground black pepper
1 large lime, cut into wedges
1 small red onion, cut into wedges
10 oz container grape or cherry tomatoes
Whisk together the Mojo sauce ingredients and set aside.
Cut the steak into 1-inch cubes and season with pepper.
Thread the beef, onion and lime wedges onto 12-inch metal skewers.
Thread the tomatoes onto separate skewers — you’ll cook those by themselves.
If you’re using wooden skewers, be sure to soak them in water for at least 10 minutes before grilling.
Coat the steak kabobs with the Mojo sauce.
Grill the beef kabobs uncovered for about 8 to 10 minutes, turning once and basting the kabobs with the remaining sauce throughout the cooking process.
Grill the tomato kabobs uncovered for about 2 to 4 minutes, turning once, until they start to soften and blister.
Serve with couscous or black beans and garnish with lime wedges and parsley.
**Thanks to the Texas Beef Council for providing a free copy of Chef Chamberlain’s cookbook to participants of the event.**