Mojo Beef Kebabs

1 pound boneless beef top sirloin steak, cut 1-inch thick1 teaspoon coarse grind black pepper1 large lime, cut into 8 wedges1 small red onion, cut into 8 thin wedges1 container grape or cherry tomatoes (about 10 ounces)Mojo sauce 1/4 cup fresh orange juice 1/4 cup fresh lime juice3 tablespoons finely chopped fresh oregano3 tablespoons olive oil2 tablespoons finely chopped fresh parsley1 teaspoon ground cumin1 teaspoon minced garlic 3/4 teaspoon saltFor the sauce: In a small bowl, whisk orange and lime juice, oregano, olive oil, parsley, cumin, garlic and salt. Set aside.For the kebabs: Cut beef steak into 1 1/4-inch pieces; season with pepper. Alternately thread beef with lime and onion wedges evenly onto four 12-inch metal skewers. Thread tomatoes evenly onto four 12-inch metal skewers.Place kebabs on grid over medium, ash-covered coals. Grill tomato kababs, uncovered, about 2-4 minutes or until slightly softened, turning occasionally. Grill beef kebabs, uncovered, about 8-10 minutes for medium rare to medium doneness, turning occasionally.Serve kebabs drizzled with sauce. Serve with tri-color couscous, which combines the flavors of spinach, tomato and basil with regular couscous. Add black beans for a fiber boost.Serves four.Cook's note: If using bamboo skewers, soak them in water for at least 10 minutes before grilling. When cutting onion into wedges for kebabs, leave root end intact so wedges hold together during skewering.Nutrition values per serving: 285 calories; 15 g fat (3 g saturated), 10 g carbohydrates, 2 g fiber, 27 g protein, 50 mg cholesterol, 500 mg sodium."The Healthy Beef Cookbook" by Richard Chamberlain and Betsy Hornick(2006 Wiley, $21.95)