Cuban marinated kabobs. For maximum flavor, marinate sirloin four hours or up to overnight. Soak wooden skewers in warm water one hour before threading meat to avoid burning skewers. Serve with steamed brown rice, orzo, or couscous to round out the meal, if desired.

Makes 4 servings

For the kabobs:


  • 1 pound top sirloin
  • ½ cup finely chopped onion
  • ½ cup orange juice
  • ¼ cup lime juice
  • 2 tablespoons chopped fresh garlic
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • Grilled Asparagus
  • Lime wedges (optional)


Trim sirloin of any excess fat and cut into 11/2-inch cubes. Place meat in a zip-top plastic bag.

Stir together onion and next 5 ingredients. Pour into bag with meat. Seal bag and shake gently to coat meat evenly with marinade; chill 4 hours. 

Pat meat dry with paper towels. Rub olive oil evenly over meat; sprinkle evenly with salt and pepper. Thread meat evenly onto wooden skewers. Grill over medium-high heat 8 to 10 minutes or to desired degree of doneness, turning every 2 minutes to cook all sides. Serve with Grilled Asparagus and lime wedges, if desired.

For the Grilled Asparagus:


  • 1 pound fresh asparagus
  • 1 tablespoon extra-virgin olive oil
  • ¼ teaspoon kosher salt
  • ½ teaspoon freshly ground pepper


Snap off tough ends of asparagus. To snap off tough ends, hold lower half of asparagus, bending gently until it snaps at its natural point of tenderness, about at the bottom third of the spear. 

Place asparagus in a flat dish. Drizzle with olive oil. Sprinkle with salt and pepper, tossing to coat.

Place asparagus in a grill pan or over aluminum foil pierced evenly with holes. Grill over medium-high heat 5 minutes or until browned on all sides.

(Nutrition information includes the kabobs and the asparagus)


  • 3 Lean Meat
  • 1 Fat
  • 1 Vegetable


Calories: 262; Calories from Fat: 140; Total Fat: 15.9 g; Saturated Fat: 4.4 g; Cholesterol: 65 mg; Sodium: 416 mg; Total Carbohydrate: 8 g; Dietary Fiber: 1.3 g; Sugars: 4 g; Protein: 26 g