Adobo is the hot, spicy, smoky sauce that canned chipotle peppers come packed in. You can freeze the chipotles and any leftover sauce for future use. This cooling melon relish balances the heat of the marinade. Serve with hot steamed rice or a green salad.
- Prep time 15 minutes
- Total time 25 minutes
- Portion size 4 servings
Ingredients
Melon Cucumber Relish:
Method
Trim fat from beef; cut beef into 1-inch (2.5 cm) cubes and place in bowl. Add adobo sauce, garlic, salt and pepper; toss to combine. Let stand for 10 minutes.Cut 1/2 inch (1 cm) off top and bottom of onion; finely dice and set aside. Cut remaining onion into 1-inch (2.5 cm) chunks.
Alternately thread beef and onion chunks loosely onto metal or soaked wooden skewers. Place on greased grill over medium-high heat; close lid and grill, turning 3 times, until beef is browned but still pink inside, about 10 minutes.
Melon Cucumber Relish: Meanwhile, combine melon, cucumber, parsley, vinegar, oil, sugar, salt, pepper and diced onion. Serve with brochettes.
Nutritional facts Per serving: about
- Sodium 415 mg
- Sugars 9 g
- Protein 24 g
- Calories 263.0
- Total fat 12 g
- Potassium 528 mg
- Cholesterol 53 mg
- Saturated fat 3 g
- Total carbohydrate 15 g
%RDI
- Iron 21.0
- Folate 14.0
- Calcium 4.0
- Vitamin A 9.0
- Vitamin C 23.0
