CUBAN MOJO SAUCE
This is a tangy garlic garlic-citrus sauce that is as beautiful to serve as it is to eat. I serve this along side sweet potato empanadas and carnitas. The recipe is from Sara Perry's "Everything Tastes Better with Garlic" by way of the Best American Recipe series. All of the ingredients should be fresh.
Provided by SassyStew
Categories Sauces
Time 15m
Yield 3/4 cup, 8 serving(s)
Number Of Ingredients 10
Steps:
- Blend the garlic, zest, juice, cumin and salt in a blender until the garlic is finely chopped.
- With the machine running, slowly add the oil in a thin stream until emulsified.
- Transfer to a small bowl and season to taste with pepper.
- Stir in the cilantro.
- The mojo can be made up to four days ahead, covered and refrigerated. Bring to room temperature before serving.
CUBAN BEEF AND ZUCCHINI KEBABS WITH MOJO SAUCE
A nice, summery mix of meat and veg that is super easy to grill and eat. The sauce makes it even better!
Provided by Kempstr
Categories Squash Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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 grill to medium-high heat (375 degrees F to 450 degrees F).
- Thread beef on 4 skewers, leaving a little space between each piece. Put skewers on a baking sheet and sprinkle all over with salt and pepper. Thread zucchini onto 4 skewers so slices can grill cut sides down, then transfer to baking sheet. Lightly brush beef and zucchini all over with oil.
- Lightly oil grate and grill beef, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving platter and cover with foil to keep warm.
- Lightly oil grate again and grill zucchini, covered with lid, turning once, until grill marks appear and zucchini is just tender, 4 to 5 minutes total. Transfer skewers to a serving platter. Drizzle beef and zucchini with about half of sauce, and serve remaining sauce on the side.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 10.3 g, Cholesterol 49.1 mg, Fat 20.4 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 638.4 mg, Sugar 5.3 g
CUBAN BEEF AND ZUCCHINI KEBABS WITH MOJO SAUCE
A nice, summery mix of meat and veg that is super easy to grill and eat. The sauce makes it even better!
Provided by Kempstr
Categories Squash Recipes
Time 35m
Yield 4
Number Of Ingredients 13
Steps:
- 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 grill to medium-high heat (375 degrees F to 450 degrees F).
- Thread beef on 4 skewers, leaving a little space between each piece. Put skewers on a baking sheet and sprinkle all over with salt and pepper. Thread zucchini onto 4 skewers so slices can grill cut sides down, then transfer to baking sheet. Lightly brush beef and zucchini all over with oil.
- Lightly oil grate and grill beef, covered with lid, turning once, about 4 minutes total for medium rare. Transfer to a serving platter and cover with foil to keep warm.
- Lightly oil grate again and grill zucchini, covered with lid, turning once, until grill marks appear and zucchini is just tender, 4 to 5 minutes total. Transfer skewers to a serving platter. Drizzle beef and zucchini with about half of sauce, and serve remaining sauce on the side.
Nutrition Facts : Calories 307.8 calories, Carbohydrate 10.3 g, Cholesterol 49.1 mg, Fat 20.4 g, Fiber 1.9 g, Protein 22 g, SaturatedFat 4.5 g, Sodium 638.4 mg, Sugar 5.3 g
PERUVIAN-STYLE BEEF KEBABS WITH GRILLED ONION AND ZUCCHINI
Categories Onion Marinate Beef Tenderloin Zucchini Summer Grill/Barbecue Gourmet
Number Of Ingredients 9
Steps:
- Soak skewers in water while marinating beef.
- Cut beef into 24 (1-inch) cubes. Stir together soy sauce, lime juice, salt, and cumin in a bowl and add beef, tossing to coat well. Marinate beef, covered, at room temperature 1 hour.
- Prepare grill for cooking.
- After beef has been marinating 45 minutes, lightly brush onion rounds with oil and season with salt and pepper. Grill onion on a well-oiled rack set 5 to 6 inches over glowing coals, carefully turning once with a metal spatula, until lightly charred and tender, 3 to 4 minutes on each side. Transfer to a platter and keep warm.
- Arrange zucchini on grill and grill until lightly charred and just tender, about 1 minute on each side. Transfer to platter and season with salt.
- Pat beef dry with paper towels and toss with remaining oil. (Discard marinade.) Thread 4 pieces beef onto each skewer and grill, turning occasionally, until charred, about 5 minutes total for medium-rare.
- Serve kebabs with onion and zucchini.
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