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The Hood Magazine

Citrus-Marinated Beef & Fruit Kabobs

Jun 27, 2015 12:00PM ● By Hood Magazine


  • 1 lb beef top sirloin steak boneless, cut 1 in thick
  • 1 medium orange
  • 1/4 c chopped fresh cilantro
  • 1 tbsp smoked paprika
  • 1/4 tsp ground red pepper (optional)
  • 4 c cubed mango, watermelon, peaches and/or plums
  • Salt



Grate, peel and squeeze 2 tbsp juice from orange; reserve juice. Combine orange peel, cilantro, paprika, and ground red pepper, if desired, in small bowl. Cut beef Steak into 1-1/4-in pieces. Place beef and 2-1/2 tbsp cilantro mixture in food-safe plastic bag; turn to coat.

Place remaining cilantro mixture and fruit in separate food-safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.

Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.

Place kabobs on grill over medium, ash-covered coals. Grill beef kabobs, covered, 8 to 10 minutes (over medium heat on preheated gas grill, 9 to 11 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.

Season beef with salt, as desired. Drizzle reserved orange juice over fruit kabobs.  

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