Cuban-Marinated Sirloin Kabobs with Grilled Asparagus

Marinated sirloin kabobs with grilled asparagus

This Latin-inspired steak couples perfectly with rice and beans. Diced leftovers really thin and serve on crusty day-old rolls for an amazing lunch or snack afterward. This is kind of a fancy recipe to add to your routine. Whenever you are looking for something different to eat,  this should be on your list.  Cuban- Marinated sirloin kabobs with grilled asparagus are such an amazing pair to try!

Marinated sirloin kabobs with grilled asparagus is just a very simple and easy recipe. It can be a great side with your main course meals and you can eat it alone too.

For grilled asparagus-


  • 1 pound fresh asparagus
  • 1 tablespoon. extra virgin olive oil
  • ¼ ts. kosher salt
  • ½ ts. fresh pepper


  1. Remove the sparse ends of the asparagus. To do this, hold the spear and bend it gently until it clicks on its natural tenderness. This will remove around the bottom third of the spear.
  2. Place asparagus on a flat plate. Drizzle with olive oil and sprinkle with salt and pepper, toss to coat.
  3. Line asparagus in a grill pan or over aluminum foil drilled evenly with holes. Fry over medium-high heat for five minutes or until browned on all sides.


For the kabobs:


  • 400g chives
  • ½ cup finely chopped onion
  • ½ cup of orange juice
  • ¼ cup of lime juice
  • 2 tablespoons. chopped fresh garlic
  • one tablespoon. dried oregano
  • a teaspoon. baked cumin
  • 1 tablespoon. extra virgin olive oil
  • ½ ts. kosher salt
  • ½ ts. fresh pepper
  • glue wedges (optional)



  • Trim the excess grease and cut into 1-inch cubes. Put meat in a tight plastic bag.
  • Stir in onion, orange and lime juice, garlic, oregano and cumin. Pour over the meat. Dry the bag and shake gently to coat the meat evenly with the marinade.
  • Chill for at least 4 hours.
  • Dry the meat dry with paper towels after marinating. Rub olive oil evenly over the meat, then coat with salt and pepper.
  • Make the meat on wooden skewers. Grill over medium-high heat for 8 to 10 minutes or to the desired degree of thinness, turning every 2 minutes to cook on all sides.
  • Serve with grilled asparagus and lime wedges.


Nutrition information Per Serving :
  • Calories: 262
  • Total fat: 15. 9 g
  • Saturated fat: 4. 4 g
  • Cholesterol: 65 mg
  • Sodium: 416 mg
  • Total carbohydrate: 8 g
  • Dietary fiber: 1. 3 g
  • sugar: 4 g
  • Protein: 26 g



For maximum flavor, tenderloin marinades for at least four hours, preferably overnight. Be sure to soak the wooden skewers in warm water for an hour before spreading the meat to prevent them from burning while the meat is cooking. If desired, serve steamed brown rice, orzo, or whole wheat couscous to round out the meal.


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