Citrus-Rubbed Beef Top Sirloin & Fruit Kabobs
This recipe combines fresh fruit and steak in a colorful, easy to eat kabob.
Cook Time: 45 Minutes
Servings: 4
Ingredients: 7
Ingredients
Garnish
Preparation
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Step 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. Marinate beef in refrigerator 15 minutes to 2 hours.
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Step 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.
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Step 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.
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Step 4
Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.
Nutrition Information
239 Calories
1.8g SAT FAT
28g PROTEIN
3.2 mg IRON
6.6 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving, using Choice grade beef: 239 Calories; 51.3 Calories from fat; 5.7g Total Fat (1.8 g Saturated Fat; 2.5 g Monounsaturated Fat;) 69 mg Cholesterol; 53 mg Sodium; 22 g Total Carbohydrate; 3.4 g Dietary Fiber; 28 g Protein; 3.2 mg Iron; 6.3 mg NE Niacin; 0.7 mg Vitamin B6; 3.2 mcg Vitamin B12; 6.6 mg Zinc; 30.1 mcg Selenium; 109.7 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, Iron, and Choline.
The Essential Ingredients
- Top Sirloin Steak: A versatile, lean cut from the upper portion of the sirloin, that delivers big flavor and tenderness. It’s great for grilling, roasting and pan searing and is a great balance of leanness and flavor.
- Orange: A round, ‘orange’ fruit, not named for its vibrant color. It’s a good source of Vitamin C, comes in many varieties, is known for it’s sweet citrus flavor and can be eaten as a snack or juiced.
- Smoked Paprika: A.K.A pimenton is made from peppers that have been slowly smoked and dried over fire. It lends a smoky and woody flavor to dishes and can be found in the spice section of your local supermarket.
- Cilantro: A bright green herb from the coriander plant. It has a pungent fragrance and ‘soapy’ flavor that many love or hate. It’s used in many ethnic dishes and can be found in bunches, year round in the refrigerated produce section of your grocery store.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Frequently Asked Questions
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What other cuts of beef can I use instead of sirloin?
You can use tenderloin , strip steak or ribeye . All of these will work well for kabobs. They may cook faster if they have more fat.
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I'm not a fan of cilantro- is there another herb I can use instead?
Yes, if you’re not a fan of cilantro, fresh parsley or mint pairs well with the beef and fruit flavors in this recipe.
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How do I help prevent the kabobs from drying out on the grill?
Cut beef consistently (1-inch cubes works well) to help with even cooking. Also using a probe meat thermometer ensures you’re not overcooking the kabobs.
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