Cuban Beef and Zucchini Kebabs with Mojo Sauce  Beef  72 reads

Cuban Beef and Zucchini Kebabs


4 cloves garlic, coarsely chopped
1/2 teaspoon salt
1/2 cup fresh orange juice
3 tablespoons fresh lime juice
2 tablespoons olive oil
1/2 teaspoon cumin
1/2 teaspoon dried oregano

Skewers:
1 (16 ounce) sirloin steak (1 inch thick), cut into 1 1/4-inch pieces
8 (12-inch) wooden skewers, soaked in water 30 minutes
1/2 teaspoon salt
1/4 teaspoon black pepper
2 (10 ounce) zucchini, cut on a long diagonal into 1/2-inch-thick slices
2 tablespoons olive oil

Mash garlic to a paste with salt using a mortar and pestle or flat side of a large knife, then whisk together with orange juice, lime juice, olive oil, cumin and oregano in a bowl.

Preheat an outdoor grill to medium-high heat (375 degrees F to 450 degrees F).

Thread beef on 4 skewers, leaving a little space between each piece. Put skewers on a baking sheet and sprinkle all over with salt and pepper. Thread zucchini onto 4 skewers so slices can grill cut sides down, then transfer to baking sheet. Lightly brush beef and zucchini all over with oil.

Lightly oil grate and grill beef, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving platter and cover with foil to keep warm.

Lightly oil grate again and grill zucchini, covered with lid, turning once, until grill marks appear and zucchini is just tender, 4 to 5 minutes total. Transfer skewers to a serving platter. Drizzle beef and zucchini with about half of sauce, and serve remaining sauce on the side.

Nutrition Facts Per Serving:
308 calories; protein 22g; carbohydrates 10.3g; fat 20.4g; cholesterol 49.1mg; sodium 638.4mg.

Makes 4 Skewers


Rating 1.00/5
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