Now that we’re well into the summer season, it’s time to break out the grill if you haven’t already. And, to christen your newly brandished grill, it’s essential that you make the king of all the grill-friendly dishes, beef kabobs.
Instead of just throwing plain meat and vegetables on the grill though, our Hiland version kicks things up a notch. With teriyaki, orange juice and garlic, these skewers have a distinctive Asian flare that everyone around the table will love. You can even get the kids involved in the process by having them pour the marinade in the bag and swing it around to help tenderize the meat and let it soak up all that flavor. After that, get everyone outside around the grill for a good old-fashioned family cookout.
Be sure to check out our other recipes and share any new favorites you find in the comments section below.
- 1 small orange
- 1/8 teaspoon pepper
- 2 cloves garlic, minced
- 2 teaspoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons teriyaki sauce
- 3/4 cup Hiland Dairy Orange Juice
- 1/2 pound boneless beef sirloin steak (1-inch thick)
- 2 cups hot cooked rice
- 2 tablespoons cold water
- 1 teaspoon cornstarch
- 8 large fresh mushrooms
- 8 medium green onions, cut into 2-inch pieces
Grate orange peel and remove leftover peel and pith. Separate orange into 8 segments. Combine grated peel, orange juice, teriyaki sauce, mustard, honey, garlic and pepper in a bowl. Cut beef into 1-inch cubes and place in a resealable plastic bag. Add oranges, mushrooms, onions and half of marinade to beef in bag. Seal bag and refrigerate overnight. Refrigerate remaining marinade for sauce. Drain marinade from beef and discard. Alternately thread beef, oranges and vegetables on to 4 metal or water-soaked wooden skewers. Grill on medium heat for 15-18 minutes or until the meat reaches desired doneness and vegetables are tender. Combine cornstarch and water in a saucepan until smooth. Stir in reserved marinade. Bring to boil and stir for 2 minutes. Drizzle over kabobs and rice and serve.