Grilled Steak Kebabs with Orange and Hoisin Glaze

This recipe is from an old 2007 issue of Bon Appetit magazine. It is so good.






Grilled Steak Kebabs with Orange and Hoisin Glaze

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 onionsSpray 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.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.Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.

Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.

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