Ingredients:
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 parsley
1 teaspoon ground cumin
1 teaspoon minced garlic
3/4 teaspoon salt
1 pound boneless Certified Hereford Beef top sirloin steak, cut 1 in. thick
1 teaspoon coarse-grind black pepper

  Instructions:
1. Whisk Mojo sauce ingredients in a small bowl. Set aside.
2. Cut beef steak into 1 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 grill over medium, ash-covered coals. Grill tomato kabobs, uncovered, about 2 to 4 minutes or until slightly softened, turning occasionally. Grill kabobs, uncovered, about 8 to 10 minutes for medium-rare to medium doneness, turning occasionally.
5. Serve kabobs drizzled with sauce.

  Yield: Four portions.