Mojo Beef Kabobs

Dish type
Main Dish
Ready in
40 minutes


  • 1 lb boneless beef top sirloin or shoulder center (ranch) steak, cut 1 inch thick
  • 1 tbsp fajita seasoning
  • 3 medium limes
  • 1 small red onion, cut into 8 wedges
  • 1 container grape or cherry tomatoes (about 10 ounces)
  • 1/4 cup orange marmalade
  • 1-1/2 tsp fajita seasoning


Ready in
40 minutes
  1. Cut beef steak into 1-1/4 inch pieces. Combine beef and 1 tablespoon fajita seasoning in medium bowl; toss to coat.
  2. Cut 1 lime into 8 wedges. Alternately thread beef, lime and onion wedges onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
  3. 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.
  4. Meanwhile juice remaining 2 limes. Combine marmalade, lime juice and 1-1/2 teaspoons fajita seasoning in small bowl. Serve kabobs drizzled with marmalade-lime sauce.
  5. Cook’s Tip: If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.
  6. Cook’s Tip: When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.
  7. Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

Nutritional Information

Serving Size
Serving Size1