Recipe information
Yield
4 Servings
Ingredients
Nonstick vegetable oil spray
1
/2 cup frozen orange juice concentrate, thawed
1
/2 cup hoisin sauce
2
tablespoons chili powder
1
1/2 tablespoons olive oil
2
teaspoons (packed) finely grated orange peel
1
1/2 pounds tenderloin steaks (about 1 1/4-inches thick), cut into 20 cubes
3
1/3-inch-thick orange slices
Chopped green onions
Need to make a substitution?
Preparation
Step 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.
Step 2
Place beef in large bowl. Sprinkle with salt and pepper; toss to coat. Add 1/4 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.
Step 3
Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.
Step 4
Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.