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KABOBS
MOJO BEEF KABOBS
1 pound Kinderhook Farm beef kabobs
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)
Mojo Sauce:
1/4 cup fresh orange juice
1/4 cup fresh lime juice
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
Alternately thread beef kabobs 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 5 to 8 minutes for medium-rare to medium
doneness, turning occasionally.
Serve kabobs drizzled with sauce.
Tips:
• If using bamboo skewers, soak
them in water for at least 10 minutes before grilling.
• When cutting onion into wedges for kabobs, leave root end
intact so wedges hold
together during skewering.
• To make lime wedges, cut lime crosswise in half, Cut each half into quarters,
forming wedges.
• Serve with tri-color couscous, which combines the flavors of spinach, tomato
and basil with regular couscous. Add black beans for a fiber boost.
PRINTABLE
PDF
from
The Beef Checkoff at www.beefitswhatsfordinner.com. |
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