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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!
Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Course: Main Course
Cuisine: American, Mexican
Keyword: arbol chilis, grilled steak, grilled steak skewers, kabobs, mojo rojo, steak
Servings: 4 servings
Calories: 384kcal
Author: Chef Jenn


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


  • 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


  • 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!


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.


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