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Grilled Steak Kebabs with Orange and Hoisin Glaze

Source of Recipe


Bon Appétit, August 2007



List of Ingredients



• Nonstick vegetable oil spray
  
• ½ cup frozen orange juice concentrate, thawed
  
• ½ cup hoisin sauce
  
• 2 Tbsp chili powder
  
• 1½ Tbsp olive oil
  
• 2 tsp (packed) finely grated orange peel
  
• 1½ pounds tenderloin steaks (about 1¼-inch thick), cut into 20 cubes
  
• 3 (1/3-inch-thick) orange slices
  
• Chopped green onions
  






Instructions



1. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk juice concentrate, hoisin, chili powder, oil and orange peel in medium bowl; season sauce with salt and pepper.
   
   
2. Place beef in large bowl. Sprinkle with salt and pepper; toss to coat. Add ¼ cup sauce; toss well. Let stand 5 minutes. Cut each orange slice into 6 wedges. Alternate 5 beef cubes and 4 orange wedges on each of 4 metal skewers.
   
   
3. Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare. Place one skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.
   
   Makes 4 servings.