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Orange Beef Kabobs with Grilled Fruit

Orange Beef Kabobs with Grilled Fruit

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CC♥'s2bake

Sirloin kabobs marinated in zesty citrus, combine with warm sweet foil pack grilled orange and pineapple. Serve over rice.

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Nutrition

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  • Calories:
  • 415 kcal
  • 21%
  • Fat:
  • 21.1 g
  • 32%
  • Carbs:
  • 32.3g
  • 10%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 71 mg
  • 24%
  • Sodium:
  • 102 mg
  • 4%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
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Reviews

Tony L
16
6/21/2010

Didn't have rum and used Chuck Roast instead of Sirloin. Didn't matter to my discerning household, thumbs up all around and a drop of the recipe into the "Will Make Again" folder of the recipe box. Great recipe!!

cahlm
14
5/10/2010

The marinade for the meat is not very tasty. The yogurt thickens into clumps while cooking on the grill, not a very pleasing texture. Gave this 3 stars because the grilled fruit is very good! In fact we ended up eating the grilled fruit with the rice and threw the kabobs away.

Happybaker
13
5/21/2010

I love the grilled fruit in this recipe. I used rum extract as I didn't have any rum, and you wouldn't know the difference. The marinade imparted a subtle citrus flavor to the meat. You must be a fan of citrus to like that. It was a good counterpart for the fruit. I served this with the asian coconut rice recipe from this site. Nice all round change from the ordinary.