Beef Shish Kabobs Recipe With Rojo Sauce Will Wake Up That Grill (and Your Taste Buds) by Chef Susana Trilling !Ya Oaxaca!
Beef shish kabobs with tasty rojo sauce? Sounds delicious, doesn't it? This is a great way to use ¡Ya Oaxaca! Mole Rojo sauce, as a marinade for grilled meat or vegetable kabobs. Slather sauce on and let soak up flavor for at least half an hour. While grilling to perfection, heat the remaining sauce to ladle on top or serve as an accompanying dip!
Serve these flavorful grilled beef shish kabobs for dinner with your favorite side dishes.
Buen Provecho!
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Cuisine: Mexican
Prep Time: 1 hour
Cook Time: 20 minutes
Total Time: 1 hour and 20 minutes
Servings: 6
Ingredients
Marinade
- 1/2 cup ¡Ya Oaxaca! Mole Rojo sauce
- 1/4 white onion, finely chopped
- 1 teaspoon garlic, finely chopped
- 1 teaspoon ground black pepper
- 1 teaspoon sea salt
- 2 tablespoons olive oil
- 1 tablespoon parsley, finely chopped
- 1 tablespoon garlic chives, finely chopped
Kabobs
- 1 yellow bell pepper, cut into large chunks
- 12 button mushrooms, stemmed
- 1 1/2 pounds beef sirloin tip, cut in 18 large chunks
- 2 summer squash or zucchini, cut in thick slices
- 6 small tomatoes, cut in half, or 12 cherry tomatoes
- 1 small red onion, cut in thick wedges
- 1 red bell pepper, cut into optional a garnish
Garnish
- 18 small onions
- 6 limes, halved
- 1 cup ¡Ya Oaxaca! Red Mole sauce, heated to serve
Helpful Products
- Metal Skewers
- Grill
- Cutting Board
- Chef Knife
- Measuring Cups
- Measuring Spoons
- Salt and Pepper
- Blender
Recipe Notes
- You will need six large metal skewers for this recipe. If using bamboo or wooden skewers, soak them in cool water for half an hour before using.
- If you don't have ¡Ya Oaxaca! Mole Rojo, use your favorite mole sauce.
Here's how to make it:
- To make the marinade, in a blender mix together 1/2 cup ¡Ya Oaxaca! Mole Rojo sauce, onion, garlic, black pepper, sea salt and olive oil. Blend until smooth. Stir in the herbs.
- To make the kabobs, thread the skewers to make the alambres by threading with a piece of yellow bell pepper, a mushroom, a red onion wedge, a piece of beef sirloin tip, summer squash or zucchini slices, a tomato half, another piece of beef, followed by onion, mushroom, red bell pepper chunk, beef, squash and finishing with a large fresh chile habanero. Brush the skewers with the marinade to evenly coat them. Marinate them for 30 minutes or longer.
- Grill the kabobs on a hot grill with fruit wood chips or mesquite on the coals, turning as needed. Grill the onions turning as needed. Serve with the grilled onions and spoon hot Rojo sauce over the kabobs. Serve with corn tortillas and lime wedges.
Recipe and photos courtesy of ¡Ya Oaxaca!
Nutrition Facts Per Serving
Calories: 613
Total Fat: 31.4g
Saturated Fat: 8.6g
Cholesterol: 161mg
Sodium: 588mg
Total Carbohydrate: 19.8g
Dietary Fiber: 4.4g
Total Sugars: 10.7g
Protein: 65.3g
Vitamin D: 130mcg
Calcium: 74mg
Iron: 7mg
Potassium: 1375mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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