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Chili-Mojo Steak Kebabs

This recipe is optimized for the Blackstone Griddle and Charcoal Grill Combo

Chili-Mojo Steak Kabobs

Serves 4-6 Time: 1 hour Difficulty: Easy


For the Mojo:

  • ¼ cup orange juice
  • 3 tablespoons lime juice
  • ¼ cup olive oil
  • 2 tablespoons garlic powder
  • 2 tablespoons fresh oregano
  • 2 teaspoons chili flakes
  • Salt and pepper, to taste

For the skewers:

  • 2 pounds New York strip, cut into 2-inch cubes
  • 2 tablespoons Blackstone All Purpose Seasoning
  • 1 cup orange juice
  • ¼ cup tequila
  • 2 tablespoons garlic powder
  • 2 teaspoons chili powder
  • ¼ cup lime juice
  • Wooden skewers


  1. In a large bowl, add the steak, Blackstone All Purpose Seasoning, orange juice, lime juice, a bit of olive oil, garlic powder, and chili powder. Mix evenly and refrigerate for 30-45 minutes.
  2. Using the wooden skewers, skewer the steak with as many cubes as you like.
  3. In a small mixing bowl, add all the Mojo Ingredients and mix to evenly combine.
  4. Get your coals on the Blackstone Griddle Charcoal Grill Combo as hot as you can. Cook the skewers for 2 minutes, drizzle a bit of Mojo over the top, and turn. Repeat until the steak is cooked to your desired temp.
  5. To plate, add all the skewers to a large platter and drizzle some of the Mojo over the top.

Steps Image

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