Teriyaki Orange-Glazed Beef Kabobs
This version of beef kabobs does not use expensive cuts of sirloin steak, rather a top blade roast. The marinade (hint of orange) can be modified many different ways and is used as a sauce at the end. Think blending of color for your choice of vegetables to use.
Teriyaki Orange-Glazed Beef Kabobs
This version of beef kabobs does not use expensive cuts of sirloin steak, rather a top blade roast. The marinade (hint of orange) can be modified many different ways and is used as a sauce at the end. Think blending of color for your choice of vegetables to use.
Cooking Instructions
- 1
For the marinade: In a small bowl whisk together all the marinade ingredients until well blended and set aside.
- 2
Cut the beef in cubes (1”) and place them in a zip-lock bag. Add some of the marinade to the bag. Squeeze out the air before sealing. Place in the refrigerator for at least 2 hours.
- 3
Fire up the grill and clean the grates.
- 4
In a small sauté pan, add the rest of the marinade, bring to a slight boil and set aside.
- 5
Over a plate (for drips), thread onto skewers the tomato first, and then alternate veggies, keeping the beef primarily in the center. Brush the veggies with oil. Use a kabob rack is preferable.
- 6
Coat the heated grill rack with oil or nonstick spray. Place the skewers and rack on the grill over medium-high heat and grill about 9-10 minutes per side. Use oven mitts (pot holder) to turn. Tip: start your rice dish prior to grilling.
- 7
Coat the kabobs with the marinade after the first turn.
- 8
When done, plate the skewers and drizzle with some more marinade over the beef and serve with rice. Enjoy.
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