Orange Barbecue Steak Kebabs Food

ORANGE BEEF KABOBS WITH GRILLED FRUIT

Steps:

• Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
• Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
• Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
• Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

STEAK KEBABS WITH QUESADILLAS

Steps:

• Preheat a grill to medium high. Make the salsa verde: Pulse 1 3/4 cups cilantro, the scallions, lime juice, vinegar, Worcestershire sauce and a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, pour in the olive oil and puree until combined, scraping down the sides of the processor as needed. Season with more salt and pepper.
• Poke the steak all over with a fork to tenderize it, then cut into 1-inch cubes; toss with 2 tablespoons of the salsa verde and season with salt and pepper. Thread onto eight metal skewers, finishing each skewer with a lime wedge; set aside.
• Tear off a 16-inch piece of foil. Place 1 tortilla on the left side of the foil; top with the cheese and the remaining 1/4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.
• Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about 2 minutes per side; unwrap and cut into wedges. Serve the kebabs in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices.

GRILLED STEAK KEBABS WITH ORANGE AND HOISIN GLAZE

Steps:

• 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.
• 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.
• Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.
• Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.

SPICED STEAK KEBABS

Steps:

• Heat a grill or grill pan to medium-high. Clean and lightly oil hot grill. In a small bowl, combine oil, cumin, and coriander; season with salt and pepper.
• Alternately thread steak, bell pepper, onion, and mushrooms onto ten 8-inch skewers. Brush with oil mixture and grill until steak is medium-rare and vegetables are lightly charred, 6 to 8 minutes, turning occasionally. Refrigerate 4 kebabs, up to 3 days, for later use. Serve remaining kebabs with lime wedges.

BARBEQUED BEEF STEAK WITH ORANGE MARINADE

Steps:

• Make crisscross cuts on surface of meat on both sides, and place in a shallow dish. Reserve 1/2 cup orange juice. Mix remaining orange juice with garlic and ginger. Pour over meat, and marinate in refrigerator for at least 6 hours.
• Preheat grill for medium heat.
• Brush grate with oil, and place steak on grill. Cook for 10 to 12 minutes per side, or until done. Remove from grill, and rest for several minutes.
• Meanwhile, heat reserved orange juice. Slice meat, and transfer to a serving platter. Pour heated orange juice over the meat.

ORANGE- AND LIME-MARINATED LAMB KEBABS

Steps:

• Place lamb cubes in large resealable plastic bag. Whisk orange juice and next 10 ingredients in medium bowl to blend. Pour over lamb in plastic bag. Seal bag and refrigerate overnight, turning occasionally. Drain lamb.
• Prepare barbecue (medium-high heat). Alternate 4 lamb cubes, 4 onion pieces, and 4 chili pieces on each skewer. Grill lamb to desired doneness, turning frequently, about 9 minutes for medium-rare. Place skewers on platter and serve.
• *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.
• **Fresh green chilies, often called pasillas; available at Latin American markets and some supermarkets.

BARBECUE STEAK & SHRIMP KABOBS

Steps:

• Mix ketchup, Worcestershire sauce, honey, onions, lime juice and cilantro.
• Thread meat and vegetables alternately onto metal skewers (soak wooden skewers 1/2 hour in cold water). Sprinkle with seasoned salt.
• Place the skewers in a shallow glass dish and pour the sauce over them. Let them marinate 15 minutes, turning once.
• Cook on the grill until browned and vegetables are tender. Baste with remaining sauce turning every few minutes until done.

HONEY-STEAK KEBABS

Steps:

• Combine marinade, pour over beef and stir to coat. Cover with plastic wrap and refrigerate 1-2 hours, stirring occasionally.
• Remove beef and discard marinade. Using 4 10-inch metal skewers (or use wooden skewers that have been soaked in water for a couple hours), alternately thread beef and vegetables.
• Broil or grill 2 inches from heat, turning 2 or 3 times until meat is cooked to 160° and vegetables are lightly browned, about 10 minutes.
• This also can be baked at 350 for 45 min (ovens vary). Place skewered meat and vegies on a foil lined sheet pan and turn 3-4 times during baking time.

PORK KEBABS WITH ORANGE AND THYME

Steps:

• Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
• Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.