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Grilled Steak Skewers with Mojo Rojo

For an easy meal that’s packed with protein and bursting with flavor, whip up these easy Grilled Steak Skewers with Mojo Rojo! The dried chiles and ancho pepper give the sauce some heat, which makes this easy grilled steak dish totally craveable!

Grilled steak skewers with Mojo Rojo on a plate.

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Tougher cuts of beef benefit so much from a good marinade that can help tenderize the meat. I love making these Grilled Steak Skewers with Mojo Rojo because it doubles as an excellent marinade and a sauce for serving!

Skewers are such an easy dish to make, plus they’re packed with protein to give you energy and keep you satisfied. And when it’s this easy to add big, bold flavor, steak skewers might become your go-to weeknight meal or backyard BBQ main course! Ready to see how it’s done? Let’s get cooking!

What you’ll love about Grilled Steak Skewers with Mojo Rojo


  • Easy to make in big quantities for backyard parties.
  • The Mojo Rojo comes together right in the blender.
  • The marinade means you can use a budget-friendly cut of steak.
A top-down image of grilled steak skewers on a plate.

 WHAT IS MOJO ROJO?

The name literally translates as red sauce. You’ll often find this sauce served with Spanish tapas. If you haven’t had it before, it’s a wonderful spicy red garlic sauce. Paprika and chili powder are sometimes used instead of dried chiles and peppers, but I think the whole ingredients give the sauce a deeper flavor. Once you try it, you’ll want to pour it over everything! This is gluten-free mojo rojo sauce, plus it is keto and low-carb friendly, too.

INGREDIENTS

  • Steak — Trimmed and thinly sliced against the grain. I recommend using sirloin because it’s inexpensive. Ribeye is delicious but more expensive.
  • Red bell pepper
  • Dried ancho pepper
  • Dried arbol chiles — These add heat to the sauce, so if you don’t like it too spicy, go easy!
  • Garlic – Fresh garlic cloves.
  • Cumin
  • Red wine vinegar — Very important for breaking down a tougher cut of steak like sirloin.
  • Olive oil
Labeled ingredients to make grilled steak skewers with mojo rojo sauce.

 HOW TO MAKE BEEF SKEWERS WITH MOJO ROJO

  1. Remove the seeds and dried steams then soak the dried arbol chiles and ancho pepper in hot water for 20 minutes, then drain.
  2. Trim the steak of visible fat and gristle, then slice the steak thinly against the grain into long, thin slices.
  3. Transfer the soaked chiles and pepper to a blender. Add the bell pepper, garlic, cumin, red wine vinegar, and olive oil.
  4. Puree until smooth.
  5. Marinate the sirloin steak slices in the Mojo Rojo sauce for 20-30 mins.
  6. Skewer the marinated steak onto kebab skewers and cook on the grill.
  7. Baste the beef skewers halfway through with more Mojo Rojo sauce. Cook the steak to 130-F for medium-rare.

Chef Jenn’s Tips

  • Freeze your steak for about 20 minutes to firm it up, and it’ll be easier to slice thinly. Slice it about 1/4-inch thick.
  • Don’t slice the steak too thin – you don’t want it to fall apart. Slicing against the grain will help ensure tender steak.
  • Arbol chilis are SPICY! Even dried. This is a spicy dish.

Recommended

MAKE IT A MEAL

For something cool and refreshing, Mexican Street Corn Salad is packed with bold flavor. If you’re in the mood for crunch, bright and citrusy Fried Tomatillos with Cilantro-Jalapeno Aioli are golden-brown and delicious! I also love this simple Pico de Gallo with some lightly salted tortilla chips. And who can resist Cheesy Spanish Rice topped with all that ooey-gooey cheese?

WHAT’S THE DIFFERENCE BETWEEN A KABOB AND A SKEWER?

The difference is very simple: a skewer is just meat cooked over a grill or flame while a kabob means veggies have been added. If you want to use this recipe for making beef kabobs, just add your favorite chopped veggies! Mojo Rojo would make an excellent beef kabob marinade and would pair beautifully with peppers and onions.

Storage

Store any leftover beef skewers in an airtight container in the fridge for 3-4 days. You can enjoy the leftovers cold or at room temperature. Be careful reheating so that you don’t overcook the steak.

Step-By-Step Process

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Grilled steak skewers with Mojo Rojo on a plate.
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5 from 54 votes

Grilled Steak Skewers with Mojo Rojo

Spicy, tender, and infused with flavor, these Grilled Steak Skewers with Mojo Rojo are going to fire up your tastebuds! Easy and so good, pass a plate of these around and watch them disappear!
Course Main Course
Cuisine American, Mexican
Keyword arbol chilis, grilled steak, grilled steak skewers, kabobs, mojo rojo, steak
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Calories 384kcal
Author Chef Jenn

Equipment

  • 8 Skewers I use metal ones but any will work. Be sure to soak wood skewers for 30 minutes before grilling.

Ingredients

  • 2 pounds sirloin steak trimmed and sliced against the grain 1/4-inch thick
  • 1 red bell pepper seeded and quartered
  • 1 dried ancho chili pepper seeds removed
  • 2 dried arbol chili peppers seeds removed
  • 2 cloves garlic
  • 2 tablespoons olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon salt
  • 1 teaspoon ground cumin

Instructions

  • Remove the seeds and dried steams then soak the dried chilies in hot water for 20 minutes, then drain.
  • Trim the steak of visible fat and gristle, then slice the steak thinly against the grain into long, thin slices.
  • Transfer the soaked chiles and pepper to a blender. Add the bell pepper, garlic, cumin, red wine vinegar, and olive oil.
  • Puree until smooth. The sauce should be thick. Add a tablespoon of water to help it puree if needed.
  • Marinate the sirloin steak slices in the Mojo Rojo sauce for 20-30 mins, then thread the meat onto the skewers, ensuring plenty of room around the meat.
  • Preheat your grill to medium high. Spray or brush the grill grates with olive oil and grill the skewers over direct heat for 1-2 minutes then flip, to add some color and char. Move the skewers to indirect heat, baste them with the remaining sauce, and continue to cook for 3-4 minutes per side or until they reach 125-F with an internal meat thermometer for medium rare.
  • Enjoy!

Notes

Chef Jenn’s Tips

  • Freeze your steak for about 20 minutes to firm it up, and it’ll be easier to slice thinly. Slice it about 1/4-inch thick.
  • Don’t slice the steak too thin – you don’t want it to fall apart. Slicing against the grain will help ensure tender steak.
  • Arbol chilis are SPICY! Even dried. This is a spicy dish.

Nutrition

Serving: 2skewers | Calories: 384kcal | Carbohydrates: 3g | Protein: 50g | Fat: 18g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Cholesterol: 138mg | Sodium: 714mg | Potassium: 871mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1137IU | Vitamin C: 39mg | Calcium: 74mg | Iron: 4mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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