Recipe information
Total Time
40 minutes
Yield
Makes 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
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.
Nutrition Per Serving
One serving contains the following: 514.19 Calories (kcal)
45.2% Calories from Fat
25.85 (g) Fat
8.99 (g) Saturated Fat
111.17 (mg) Cholesterol
35.60 (g) Carbohydrates
4.86 (g) Dietary Fiber
26.06 (g) Total Sugars
30.73 (g) Net Carbs
35.14 (g) Protein
#### Nutritional analysis provided by Other
