Mojo Beef Kabobs
Steak cubes are threaded on skewers with lime and onion then grilled to perfection. A sauce of citrus, herbs and spices provides the finishing touch.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 13
Ingredients
Mojo Sauce:
Preparation
-
Step 1
Whisk Mojo Sauce ingredients in small bowl. Set aside.
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Step 2
Cut beef Top Sirloin Steak into 1-1/4 inch pieces; season with pepper.
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Step 3
Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
Cooking Tip:
To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering. -
Step 4
Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, covered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning once.
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Step 5
Serve kabobs drizzled with sauce.
Recipe adapted from The Healthy Beef Cookbook, published by Houghton Mifflin Harcourt.
Nutrition Information
259 Calories
2.9g SAT FAT
22g PROTEIN
2.1 mg IRON
4.1 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 259 Calories; 130.5 Calories from fat; 14.5g Total Fat (2.9 g Saturated Fat; 0 g Trans Fat; 1.3 g Polyunsaturated Fat; 9 g Monounsaturated Fat;) 56 mg Cholesterol; 487 mg Sodium; 11 g Total Carbohydrate; 2.1 g Dietary Fiber; 4.5 g Total Sugars; 22 g Protein; 0 g Added Sugars; 60 mg Calcium; 2.1 mg Iron; 564 mg Potassium; 2.7 mcg Vitamin D; 0.1 mg Riboflavin; 6.6 mg NE Niacin; 0.6 mg Vitamin B6; 1.2 mcg Vitamin B12; 200 mg Phosphorus; 4.1 mg Zinc; 24.7 mcg Selenium; 88.3 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, Potassium, Vitamin D, Phosphorus, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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