Cuban beef and courgette kebabs with mojo sauce
A nice mix of sirloin steak and summer veg that is super easy to barbecue and eat. The mojo sauce makes it even better!
Ingredients
Serves: 4
- Sauce
- 4 cloves garlic, coarsely chopped
- 1/2 teaspoon salt
- 120ml fresh orange juice
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon dried oregano
- Kebabs
- 1 (450g) 2.5cm thick sirloin steak, cut into cunks
- 8 long wooden skewers, soaked in water for 30 minutes
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 large courgettes, cut diagonally into thick slices
- 2 tablespoons olive oil
Method
Prep:25min ›
Cook:10min ›
Ready in:35min
- 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 barbecue to medium-high heat.
- Thread the cubes of steak onto 4 of the skewers, leaving a little space between each piece. Put skewers on a baking tray and sprinkle all over with salt and pepper. Thread courgette onto the other 4 skewers so slices can cook cut side down; transfer to baking tray. Lightly brush beef and courgette kebabs all over with oil.
- Lightly oil the barbecue grate and cook the steak skewers, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving dish; cover with foil to keep warm.
- Lightly oil grate again and cook the courgette skewers, covered with lid, turning once, until grilling marks appear and courgette is just tender, 4 to 5 minutes total. Transfer skewers to serving dish. Drizzle kebabs with about half of the mojo sauce; serve remaining sauce on the side.
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Reviews & ratings
Average global rating:
(12)
Reviews in English (8)
I marinated the meat a few hours before I grilled. After supper my family said I should make it again. - 19 Jun 2016 (Review from Allrecipes US | Canada)
Made this this evening. I used Goya Mojo which I have used for years to marinate flank steak and eat as fajitas. Made two changes. I don’t like zucchini so I used yellow squash. And I cooked about 4-5 mins per side for both meat and squash. Squash was crisp and tender and the meat was medium. I served with Mexican rice which I made in my instant pot. - 28 Dec 2018 (Review from Allrecipes US | Canada)