• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 teaspoon coarse grind black pepper
• 1 large lime, cut into 8 wedges
• 1 small red onion, cut into 8 thin wedges
• 1 container grape or cherry tomatoes (about 10 ounces)

Mojo Sauce:

• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 3 tablespoons finely chopped fresh oregano
• 3 tablespoons olive oil
• 2 tablespoons finely chopped fresh parsley
• 1 teaspoon ground cumin
• 1 teaspoon minced garlic
• 3/4 teaspoon salt
  

• Whisk Mojo Sauce ingredients in small bowl. Set aside.
• Cut beef steak into 1-1/4 inch pieces; season with pepper.
• Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.
• Place kabobs on grid over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill beef kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
• Serve kabobs drizzled with sauce.
  

• 285 calories
• 15 g fat (3 g saturated fat; 10 g monounsaturated fat)
• 50 mg cholesterol
• 500 mg sodium
• 10 g carbohydrate
• 1.8 g fiber
• 27 g protein
• 8.2 mg niacin
• 0.6 mg vitamin B6
• 1.4 mcg vitamin B12
• 2.6 mg iron
• 31.9 mcg selenium
• 5.1 mg zinc.