Easy Mexican Beef Skewers
Made with marinated sirloin steak and delicious vegetables like zucchini, bell peppers and onions, these Easy Mexican Beef Skewers are the perfect appetizer or dinner for entertaining Gluten free, paleo and low carb
Made with marinated sirloin steak and delicious vegetables like zucchini, bell peppers and onions, these Easy Mexican Beef Skewers are the perfect appetizer or dinner for entertaining Gluten free, paleo and low carb
- cooking spray
- 2 tbsp olive oil
- 1 large red onion
- 1 tsp cumin powder
- juice of half a lime
- 1 16 oz jar herdezâ® salsa casera (about 2 cups)
- 1 tbsp chipotle peppers in adobo
- 2 lbs top sirloin steak (cut into medium cubes)
- 2 large bell peppers (cut into squares)
- 1/2 large zucchini
- about 20 wooden skewers
- Carbohydrate 2.900277 g
- Cholesterol 0 mg
- Fat 1.56520800057894 g
- Fiber 0.565950004017353 g
- Protein 0.616668 g
- Saturated Fat 0.212118000079939 g
- Serving Size 1 1 to 10 (237g)
- Sodium 5.41000000001158 mg
- Sugar 2.33432699598265 g
- Trans Fat 0.0835162000156777 g
- Calories 26 calories
Step-by-step
- Combine HERDEZ® Salsa Casera, olive oil, lime juice, chipotle peppers in adobo and cumin powder in a large ziplock bag or in a baking dish.
- Add the beef and toss with marinade until fully coated.
- Seal and refrigerate for 2 hours. If short on time, 30 minutes will do. Any amount of marinating time is better than none!
- While beef is marinating, soak the wooden skewers in water for at least 30 minutes before grilling. This will help prevent them from burning on the grill.
- Remove steak from marinade and discard any excess.
- Carefully thread the steak and veggies on two bamboo skewers that are about half an inch apart. This will help them cook more evenly and makes them easier to handle. I like to alternate threading the meat and the veggies - it just looks so pretty!
- Spray the skewers lightly with cooking spray.
- Grill skewers over direct heat for about 8 to 10 minutes, turning when each side has achieved beautiful grill marks and is slightly charred.
- Remove skewers from grill and let rest for 5 minutes.
- Eat up!
Distinguishing Skewers from Traditional Asado
Unlike stationary whole-muscle roasts cooked slowly over open wood embers in traditional South American asado traditions, skewered meats are portioned specifically to maximize surface area contact with high heat. Cutting top sirloin into uniform cubes allows the vibrant marinade made from salsa, cumin, and chipotle peppers to penetrate deeply into the muscle fibers during the two-hour resting window. Threading these cubes alongside dense vegetables requires deliberate spacing to guarantee radiant heat circulates freely around every single surface.
Managing Bamboo and Wood Hardware
Wooden skewers present a distinct management challenge when exposed to direct grill flames. Submerging bamboo sticks in cold water for a minimum of 30 minutes prior to assembly prevents the wood from scorching or snapping prematurely under thermal stress. Utilizing a double-skewer configuration—passing two parallel sticks through each piece of meat and vegetable roughly a half-inch apart—stabilizes the ingredients, stopping individual pieces from spinning uselessly when flipped over the grates.
Achieving Optimal Texture Through Heat Control
The interplay of moisture and direct radiant energy determines whether grilled beef develops a desirable exterior crust or becomes steam-logged and tough. High heat draws out surface moisture quickly, allowing the natural sugars and tomato solids from the salsa marinade to caramelize within 8 to 10 minutes of total cooking time. Allowing the cooked meat to rest for five minutes off the heat redistributes internal juices evenly throughout the sirloin cells before serving.
