"Recipes on the Run"
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Listed are recipe ideas to keep you running:

"Keep Your Running Moe-Joe" with

MOJO BEEF KABOBS
Makes 4 servings

Ingredients: 
 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 

Instructions:
 1.  Whisk Mojo Sauce ingredients in small bowl. Set aside.

 2.  Cut beef steak into 1-1/4 inch pieces; season with pepper.

 3.  Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.

 4.  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.

 5.  Serve kabobs drizzled with sauce.

Nutrition information per serving: 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.
                                                                                                                                                                                


Cook's Notes
Cook’s Tip: If using eight 12-inch bamboo skewers, soak them in water for at least 10 minutes before grilling.

Cook’s Tip: When cutting onion into wedges for kabobs, leave root end intact so wedges hold together during skewering.

Cook’s Tip: To make lime wedges, cut lime crosswise in half. Cut each half into quarters, forming wedges.

Cook’s Tip: Serve with tri-color couscous, which combines the flavors of spinach, tomato and basil with regular couscous. Add black beans for a fiber boost.

Recipe and photo as seen in The Healthy Beef Cookbook, published by John Wiley & Sons

This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, selenium and zinc, and a good source of iron.
                                                                                                                                                                          
 
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