Yucatan Style Carne Asada Skewers

Yucatan-Skewers (1)





Black Bean & Corn Relish:

  • 1 cup cooked or canned black beans, drained
  • 1 ea. roasted corn shucked of the husk
  • ½ cup minced red onions
  • 1 ea. jalapeno, stemmed, seeded, and finely chopped
  • ½ cup coarsely chopped cilantro
  • ½ cup fresh lime juice
  • ¼ cup of olive oil
  • Sea Salt & freshly ground white pepper

Combine all ingredients in a bowl, season to taste with sea salt and pepper. Refrigerate as desired, covered up to 1 day ahead. Bring to room temperature 1 hour before serving. Makes 4 servings

Spicy Mango Dipping Sauce:

  • 1 ½ Cup apple cider vinegar
  • ½ Cup granulated sugar
  • 1 tsp finely chopped jalapeno, seeds included
  • 1 tsp finely peeled ginger
  • 1 Mango, peeled, seeded and roughly chopped
  • Sea Salt & freshly ground pepper

In a medium sauce pot place the vinegar, sugar, ginger, jalapeno and mango and over medium heat stirring occasionally cook until there is approximately ½ cup of liquid left.

Let it cool at room temperature. In a blender, puree the mixture. Season to taste with salt and pepper. May be prepared and refrigerated, covered up to 1 day ahead. Bring to room temperature before serving. Makes about 1 cup.

Yucatan marinate:

  • ¼ cup fresh orange juice
  • ¼ cup fresh lime juice
  • 2 TBSP fresh lemon juice
  • ¼ cup ancho chili powder
  • 2 TBSP pasilla chili powder
  • ¼ cup paprika
  • 1 tsp cayenne pepper
  • 1 tsp freshly ground black pepper
  • 1 tsp sea salt
  • ¼ C olive oil


Combine all the ingredients in a food processor, aside for the oil, and process for 30 seconds. Add the olive oil and process until emulsified, with the motor running slowly. May be prepared and refrigerated, covered up to 1 day ahead or as desired. Makes about 1 cup.

Yucatan–Style Carne Asada:

  • 2 lbs. Crescent Foods NY Strips, trimmed, cut into 24 cubes
  • 16 ea. white pearl onions, peeled, blanched
  • 1 Cup Yucatan marinade
  • Eight 6-inch skewers. If using wooden skewers, soak in water for about 2 hours
  • Black Bean & Corn Relish
  • Spicy Mago Dipping Sauce

Place the cubed NY Strip into the marinade. Cover and refrigerate for 4 to 6 hours or overnight. Prepare the charcoal or wood fire and let burn down to ambers, or pre heat gas grill. Thread each piece of meat onto the skewers alternating an onion with meat. Grill for about 4 minutes on each side or until the desired doneness. For each serving arrange 2 skewers on a plate and serve with the relish and dipping sauce. Makes 4 Servings

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Heifa's Bio

Heifa, is a Chicago based Middle Eastern Food Blogger. Her mission is to develop simple, and easy recipes infused with the Mediterranean flavors that she grew up eating. Her hope is for people to get back in the kitchen and make food that is beneficial for them and their families without lacking in flavor.

Zehra, The Fitnest

To Zehra, nourishing meals are more than just that – they are dishes that feed and nourish our bodies. Healthy eating, fitness and being a loving mother of two are Zehra’s greatest passions. With a Kinesiology and Health Sciences background, she uses this knowledge to encourage her followers to live a healthier life through nutritional eating and ongoing fitness. The recipes that Zehra will share will have you trying different tastes a flavors from around the world.