Celebrated Chef Corner

Mojo Beef Kabobs

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc and a good source of iron.

Total preparation and cooking time: 40 minutes

1 pound boneless beef top sirloin steak, cut 1 inch thick
1 teaspoon coarse-grind black pepper
1 large lime
1 small red onion, cut into 8 thin wedges
1 container grape or cherry tomatoes
1 box tri-color couscous

Mojo Sauce:
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

1.	Whisk Mojo Sauce ingredients in small bowl. Set aside.
2.	Cut beef steak into 1-1/4 inch pieces; season with pepper.
3.	Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread cherry tomatoes evenly onto four 12-inch metal skewers.
4.	lace 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.
5.	Prepare couscous according to package directions.
6.	Serve kabobs drizzled with sauce, over tri-color couscous.

Makes 4 servings.

Nutrition information per serving: 285 calories; 15 g fat (3 g saturated fat; 10 g monounsaturated fat); 50 mg cholesterol; 500 mg sodium; 10 g carbohydrate; 1.8 g fiber; 27 g protein; 8.2 mg niacin; 0.6 mg vitamin B6; 1.4 mcg vitamin B12; 2.6 mg iron; 31.9 mcg selenium; 5.1 mg zinc.

Cook’s Tips:

1.	If using 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.
2.	When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
3.	You can add drained and rinsed black beans to the couscous for a fiber boost.

“As seen in The Healthy Beef Cookbook, published by John Wiley & Sons, Inc.”

Thank you to our friends/partners at the Washington Beef Commission for sharing this fabulous recipe!