Cuban beef and courgette kebabs with mojo sauce

    35 min

    A nice mix of sirloin steak and summer veg that is super easy to barbecue and eat. The mojo sauce makes it even better!

    3 people made this

    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

    Prep:25min  ›  Cook:10min  ›  Ready in:35min 

    1. 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.
    2. Preheat an outdoor barbecue to medium-high heat.
    3. 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.
    4. 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.
    5. 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.

    Recently viewed

    Reviews & ratings
    Average global rating:

    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)


    It was delicious!  -  03 Aug 2018  (Review from Allrecipes US | Canada)