Grilled Steak Skewers With Mojo Rojo

This post may contain affiliate link(s). As an Amazon Associate, I earn from qualifying purchases. See Disclosure.

Tougher cuts of beef benefit so much from a good marinade that can help tenderize the meat. I love making these Grilled Steak Skewers with Mojo Rojo because it doubles as an excellent marinade and a sauce for serving!

Skewers are such an easy dish to make, plus they’re packed with protein to give you energy and keep you satisfied. And when it’s this easy to add big, bold flavor, steak skewers might become your go-to weeknight meal or backyard BBQ main course! Ready to see how it’s done? Let’s get cooking!

• Easy to make in big quantities for backyard parties.
• The Mojo Rojo comes together right in the blender.
• The marinade means you can use a budget-friendly cut of steak.

The name literally translates as red sauce. You’ll often find this sauce served with Spanish tapas. If you haven’t had it before, it’s a wonderful spicy red garlic sauce. Paprika and chili powder are sometimes used instead of dried chiles and peppers, but I think the whole ingredients give the sauce a deeper flavor. Once you try it, you’ll want to pour it over everything! This is gluten-free mojo rojo sauce, plus it is keto and low-carb friendly, too.

• Steak — Trimmed and thinly sliced against the grain. I recommend using sirloin because it’s inexpensive. Ribeye is delicious but more expensive.
• Red bell pepper
• Dried ancho pepper
• Dried arbol chiles — These add heat to the sauce, so if you don’t like it too spicy, go easy!
• Garlic – Fresh garlic cloves.
• Cumin
• Red wine vinegar — Very important for breaking down a tougher cut of steak like sirloin.
• Olive oil

1. Remove the seeds and dried steams then soak the dried arbol chiles and ancho pepper in hot water for 20 minutes, then drain.
2. Trim the steak of visible fat and gristle, then slice the steak thinly against the grain into long, thin slices.
3. Transfer the soaked chiles and pepper to a blender. Add the bell pepper, garlic, cumin, red wine vinegar, and olive oil.
4. Puree until smooth.
5. Marinate the sirloin steak slices in the Mojo Rojo sauce for 20-30 mins.
6. Skewer the marinated steak onto kebab skewers and cook on the grill.
7. Baste the beef skewers halfway through with more Mojo Rojo sauce. Cook the steak to 130-F for medium-rare.

• Freeze your steak for about 20 minutes to firm it up, and it’ll be easier to slice thinly. Slice it about 1/4-inch thick.
• Don’t slice the steak too thin – you don’t want it to fall apart. Slicing against the grain will help ensure tender steak.
• Arbol chilis are SPICY! Even dried. This is a spicy dish.

For something cool and refreshing, Mexican Street Corn Salad is packed with bold flavor. If you’re in the mood for crunch, bright and citrusy Fried Tomatillos with Cilantro-Jalapeno Aioli are golden-brown and delicious! I also love this simple Pico de Gallo with some lightly salted tortilla chips. And who can resist Cheesy Spanish Rice topped with all that ooey-gooey cheese?

The difference is very simple: a skewer is just meat cooked over a grill or flame while a kabob means veggies have been added. If you want to use this recipe for making beef kabobs, just add your favorite chopped veggies! Mojo Rojo would make an excellent beef kabob marinade and would pair beautifully with peppers and onions.

Store any leftover beef skewers in an airtight container in the fridge for 3-4 days. You can enjoy the leftovers cold or at room temperature. Be careful reheating so that you don’t overcook the steak.

• Smoked Asparagus
• Over the Top Chili
• Smoked Cream Cheese
• Lobster Chowder
• Smoked Shotgun Shells