Featuring a combination of citrus flavors and chopped fresh herbs, this Mojo Steak Kabobs recipe is a tasty option for dinner on the grill!
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As I’ve said many times before, summers are made for kicking soccer balls, throwing frisbees and hitting homeruns in the backyard. Of course, summer brings along some chores, too – namely mowing the lawn. So what happens when the fun things intersect with the chores? I found out recently.
Robbie and I have been playing a lot of frisbee in the backyard lately, and we’re usually pretty good about cleaning up our toys after we finish playing. Key word: usually.
A couple of weeks ago, I raked out some dead leaves from under the bushes and then set about mowing the lawn. What I didn’t know at the time was there was a frisbee hiding under those dead leaves. So what happens when you mow over a frisbee?
The lawn mower wins the battle. I heard an awful crunching noise and I turned around to see pieces of blue plastic everywhere. I thought to myself, “What in the world was that?” Then it hit me. Oh. Robbie’s frisbee.
At first Robbie was distraught over the fate of his frisbee. However, we had another frisbee in the garage, so we recovered from this possible tragedy with relative ease. Now we just have one less frisbee in the house.
Mojo Steak Kabobs
In addition to frisbee throwing, mowing (and mowing over frisbees), summers are also made for grilling. On any given night in the summer, one of our grills is likely fired up. I recently made these Mojo Steak Kabobs, and they turned out quite well!
Mojo sauce is commonly used in Cuba and throughout the Caribbean islands. It typically involves garlic, olive oil and a citrus juice. Other additions include oregano, cumin, parsley and black pepper. However, instead of using it in sauce form, I employed the same flavors in a marinade. Talk about delicious!
Mojo sauces are often associated with pork and chicken, but I decided to give this a try with steak kabobs. Unlike other meats, steak doesn’t typically benefit from long marinating times. In fact, I now only marinate steak 1-2 hours at the most. I learned my lesson the hard way after I kept trying this Copycat Chili’s Fajitas recipe using steak – it always came out tough. The secret? Drop that marinating time way back. The steak will still be flavorful, but it’ll also be tender.
When it comes to kabobs, I always make sure to keep several sizes of wooden skewers in the pantry. However, I’ve become a huge fan of these stainless steel skewers. They’re 14″ long so you can fit a lot of meat and/or veggies on ’em. And since they’re stainless steel, they’re easy to clean. Just make sure to be careful when flipping the skewers over – metal gets hot on the grill!
All in all, I highly recommend these Mojo Steak Kabobs. They made for a great summer meal on the back porch! We followed up that meal with another round of frisbee…and this time we made sure to pick the frisbee up afterwards. Happy grilling!
Mojo Steak Kabobs
For the Marinade
For the Marinade
- Using a small bowl, add all of the marinade ingredients; whisk together until fully combined.
- Place the steak in a glass baking dish, add marinade, cover and refrigerate for 45-60 minutes. (Note: I do not recommend marinating the steak any longer or it may become tough.)
- If using wooden kabobs, make sure to soak them in water for at least 30 minutes first.
For the Kabobs
- Preheat grill to medium heat.
- Remove steak from marinade; save marinade.
- Thread steak, onions and red and green peppers onto skewers.
- Thread tomatoes onto separate skewers.
- Place tomato and steak kabobs on grill. Brush reserved marinade on top of kabobs. (Note: At this point, discard any excess marinade.)
- Grill tomato kabobs for 2-4 minutes, turning occasionally.
- Grill steak kabobs for 8-10 minutes, turning occasionally, or until steak is done to personal preference.
- Remove kabobs from grill and finish with a squeeze of lime before serving.
Looking for more tasty kabob recipes? Check out these other favorites, too: