This is a great way to use ¡Ya Oaxaca! Mole Rojo sauce, as a marinade for grilled meat or vegetable Kabobs. Slather sauce on and let soak up flavor for at least half an hour. While grilling to perfection, heat the remaining sauce to ladle on top or serve as an accompanying dip! 

Serves 6

INGREDIENTS 

For the marinade:

½  cup ¡Ya Oaxaca! Mole Rojo sauce  

¼  white onion, finely chopped

1 teaspoon garlic, finely chopped

1 teaspoon ground black pepper

1 teaspoon sea salt

2 tablespoons olive oil

1 tablespoon parsley, finely chopped

1 tablespoon garlic chives, finely chopped

 

For the Kabobs:

6 large metal skewers, if using bamboo or wooden skewers, soak them in cool water for ½ hour before using

1 yellow bell pepper, cut into large chunks

12 button mushrooms,  stemmed

1 ½ pounds beef sirloin tip, cut in 18 large chunks

2 summer squash or zucchini, cut in thick slices 

6 small tomatoes, cut in half, or 12 cherry tomatoes

1 small red onion, cut in thick wedges

1 red bell pepper, cut into optional  a garnish

 

For the garnish:

18 small Texas onions 

6 limes, halved 

1 cup ¡Ya Oaxaca! Red Mole sauce, heated to serve

 

METHOD

For the marinade:

In a blender mix together ½ cup ¡Ya Oaxaca! Mole Rojo sauce, onion, garlic, black pepper, sea salt, olive oil and blend until smooth. Stir in the herbs. 

For the Kabobs:

Thread the skewers to make the alambres by threading with a piece of yellow bell pepper, a mushroom, a red onion wedge, a piece of  beef sirloin tip,  summer squash or zucchini slices, a  tomato half, another piece of beef, followed by onion, mushroom, red bell pepper chunk, beef, squash and finishing with a large fresh chile habanero. Brush the skewers with the marinade to evenly coat them. Marinate them for 30 minutes or longer. 

Grill the kabobs on a hot grill with fruit wood chips or mesquite on the coals, turning as needed. Grill the Texas onions turning as needed. 

 

For the garnish:

Soft grilled Texas onions 

Hot Mole Rojo sauce, spooned over the kabobs,  

Accompany them with corn tortillas and limes.

Buen Provecho!