1pound boneless beef top sirloin steak, cut 1-inch thick
1teaspoon coarse grind black pepper
1large lime, cut into 8 wedges
1small red onion, cut into 8 thin wedges
1container grape or cherry tomatoes (about 10 ounces)
1/4cup fresh orange juice
1/4cup fresh lime juice
3tablespoons finely chopped fresh oregano
3tablespoons olive oil
2tablespoons finely chopped fresh parsley
1teaspoon ground cumin
1teaspoon minced garlic
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.
Cook’s 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.
Recipe reprinted from The Healthy Beef Cookbook, published by John Wiley & Sons.