MOJO BEEF KEBABS

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 clove garlic, minced
1/4 teaspoon salt
FOR THE STEAK:
1 pound boneless top sirloin steak, cut into 1 1/4-inch pieces
1 teaspoon coarsely ground pepper
1 large lime, cut into 8 wedges
1 small red onion, cut into 8 wedges
1 (10 ounce) container grape or cherry tomatoes

Whisk together sauce ingredients in a small bowl. Pour half of the sauce as a marinade over the beef in a medium bowl or food storage bag; cover or seal. Cover remaining sauce; refrigerate both at least 2 hours.

Heat broiler or grill.

Remove beef from marinade; discard marinade. Season beef with pepper; thread on skewers, alternating with lime and onion wedges. Thread tomatoes evenly onto separate skewers. Let reserved Mojo Sauce come to room temperature.

Broil or grill kebabs, turning occasionally, until beef is brown and firm to the touch, about 10 minutes for medium-rare, and tomatoes are slightly softened, about 4 minutes.

Serve drizzled with reserved sauce.

Serves 4
Source: The Healthy Beef Cookbook by Richard Chamberlain and Betsy Hornick