Steak, Peach, and Red Onion Kabobs with Mojo Sauce

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Cooking Club 5/28/08 – Summertime

Beef, Peach, and Red Onion Kabobs with Mojo Sauce & Carmelized Carrots
with Mango Salsa & Chips

Cut 4 top sirloin steaks into small chunks. Put in Ziploc bag with these seasonings to marinate.
Marinade:
1 T red wine vinegar, 1 T brown sugar, 1 t hot paprika, salt, pepper, ½ t Cumin, ½ t turmeric, cayenne pepper, 1-2 teas garlic powder or fresh garlic, ½ t ground ginger, juice from two limes.
Mix ingredients for Mojo Sauce in a mini food processor or blender til smooth. Spoon over the kabobs on the grill. Be careful because the olive oil may catch fire.

Mojo Sauce:
1/2 cup cilantro leaves 1/2 cup mint leaves 3 tablespoons water 1 tablespoon olive oil 1 tablespoon fresh lemon juice 3-6 garlic cloves
Slice red onions and peaches
Use wet wooden skewer. Put the skewers under the running water for a minute or you could soak it. Skewer meat, onion, and peaches.
Grill on low turning once or twice for 12 -15 min total. Watch carefully.

Cous Cous
Mix 1C. boiling water, 1C. Cous Cous, 1 T butter, and salt in covered bowl. Wait 5 minutes.

Carmelized Carrots
Cut mini carrots lengthwise into quarters. (Slice in half and then each half again.) You’ll need about four cups of carrots. Put 2 T sesame oil and 1 T butter in pan. Add carrots. Add 1 T brown sugar. Fry the carrots on med low heat, stirring frequently til carrots are tender and the sugar is carmelized.

Mango Salsa
In food processor, mix:
Handful Cilantro, Half an onion to whole onion, 2 cans sliced mango (Pour half of each can of mango juice out and include the rest.), 2 pickled jalapeños (pinch stems off), 3-5 roma tomatoes, 3 limes.
If you like it spicy, add more jalapeños, some juice from the jalapeno jar, or hot sauce.
Blend in food processor briefly.
Serve with chips.
Enjoy.