Grilled Beef Skewers with Kabocha Squash, Spring Onions, and Ancho-Mandarin Oregano Marinade

Name: Grilled Beef Skewers with Kabocha Squash, Spring Onions, and Ancho-Mandarin Oregano Marinade
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4
Cuisine: Fusión a la parrilla
Ingredients: 1.5 lb beef sirloin, cubed; 14 oz kabocha squash; 8 pieces spring onions; 1/3 cup mandarin juice; 2 tsp mandarin zest; 1 tbsp ancho chili powder; 2 tsp dried oregano; 3 cloves garlic; 4 tbsp olive oil; 1 tbsp Worcestershire sauce; 1 1/2 tsp salt; 1 tsp black pepper; 1 tbsp honey; 1 tbsp apple cider vinegar; 1 tsp ground cumin; 8 pieces skewers

Original grilled beef skewers marinated in a citrusy ancho, mandarin, and oregano marinade, grilled with kabocha squash and spring onions for a balance of smoky, sweet, and herbal flavors.

35 minPrep

15 minCook

50 minTotal

4Servings

Dairy-FreeHigh Protein

Ingredients

Adjust servings

700 g beef sirloin, cubed (1.25 inch)
400 g kabocha squash (1 inch)
8 pzas spring onions (whole or en mitades si son large)
80 ml mandarin juice (freshly squeezed)
2 cditas mandarin zest (solo the parte orange)
12 g ancho chili powder (or ground fino)
2 cditas dried oregano
3 cloves garlic (finely chopped)
60 ml olive oil (divided)
15 ml Worcestershire sauce
8 g salt (divided)
3 g black pepper (freshly ground)
15 ml honey
15 ml apple cider vinegar
1 cdta ground cumin
8 pzas skewers (si son of madera, remojados 20 minutos)

Nutrition facts

per serving

402 kcal

Calories

34 g

Protein

16 g

Carbs

21 g

Fat

3 g

Fiber

13 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

Sulfites

Instructions

1
1. If using wooden skewers, soak them in water for 20 minutes. Preheat the grill to medium-high heat, about 425°F to 450°F / 220°C to 230°C.
2
2. In a large bowl, mix the mandarin juice, mandarin zest, ancho chili powder, dried oregano, garlic, 45 ml (3 tbsp) olive oil, Worcestershire sauce, honey, apple cider vinegar, ground cumin, 6 g (1 tsp) salt, and black pepper until the marinade is well combined.
3
3. Add the beef sirloin cubes to the bowl and toss to coat completely with the marinade. Let stand for 15 minutes in a cool spot while you prepare the vegetables.
4
4. Place the kabocha squash in another bowl and toss with the remaining 15 ml (1 tbsp) olive oil and 2 g (1/2 tsp) salt. Add the spring onions as well and toss lightly to coat.
5
5. Thread the skewers, alternating beef sirloin, kabocha squash, and spring onions until all ingredients are used. Discard any excess marinade left in the bowl.
6
6. Clean and lightly oil the grill grates. Place the skewers on the grill at 425°F to 450°F / 220°C to 230°C and cook for 12 to 15 minutes, turning every 3 to 4 minutes, until the beef is browned and the kabocha squash is tender with caramelized edges.
7
7. For medium doneness, aim for an internal beef temperature of about 145°F / 63°C. If you prefer it slightly more cooked, bring it to 150°F to 155°F / 66°C to 68°C.
8
8. Remove the skewers from the grill and let them rest for 3 minutes before serving so the juices can redistribute. Serve hot.

Chef tips

Cut the squash into small, even cubes so it cooks at the same rate as the beef. If the kabocha is very firm, you can microwave it for 2 minutes before skewering to speed up cooking.

Substitutions

You can substitute kabocha with pumpkin or butternut squash. Spring onions can be replaced with chunks of white onion. If you do not have mandarins, use orange juice plus a little extra vinegar to keep the balance.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
TempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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