MOJO BEEF KABOBS

FOR THE 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
FOR THE KABOBS:
1 pound boneless beef top sirloin steak, cut 1 inch thick
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)

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 Mojo Sauce.

*If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.

**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.

Servings: 4
Source: The Healthy Beef Cookbook: Steaks, Salads, Stir-fry, and More - Over 130 Luscious Lean Beef Recipes for Every Occasion by Richard Chamberlain, Betsy Hornick