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Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs

2.0 out of 5 stars | 4 ratings
Citrus-Marinated Beef & Fruit Kabobs

This recipe combines fresh fruit and steak in a colorful, easy to eat kabob.

 

This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff.

Nutrition Facts

Citrus-Rubbed Top Sirloin Beef & Fruit Kabobs
CaloriesCalories
239 Per Serving
ProteinProtein
28g Per Serving
FiberFiber
3g Per Serving

Ingredients

Servings  4   Serving Size   1 beef skewer and 1 fruit skewer

  • 1 pound top sirloin steak (boneless, about 1 inch thick)
  • 1 medium orange
  • 1/4 cup chopped cilantro leaves
  • 1 tablespoon smoked paprika
  • 1/4 teaspoon ground red pepper (optional)
  • 4 cups cubed mango, watermelon, peaches and/or plums

Directions

Tip: Click on step to mark as complete.

  1. Grate peel and squeeze 2 tablespoons 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-inch pieces. Place beef and cilantro mixture in food-safe plastic bag; turn to coat. Close bag securely. Marinate beef in refrigerator 15 minutes to 2 hours.
  2. 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.
  3. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill, 7 to 9 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.
  4. Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.
 

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