When we were looking for a fresh new kabob recipe, we were thrilled to find this one that was shared by the Beef Council. Delicious grilled fresh fruit, and flavorful beef top butt (or top sirloin if you like) steak come together in a colorful, and easy to eat kabob. It’s not only a tasty recipe, it’s a recipe that’s certified hearth healthy by the American Heart Association. That’s what we call a win-win.
- 1 Leahy’s Angus Top Butt Steak (about 1#)
- 1 Orange
- 1/4 cup Cilantro (chopped)
- 1 Tbsp Smoked Paprika
- 1/4 tsp Ground Red Pepper
- 4 cup Fruit (like mango)
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 2-1/2 tablespoons cilantro mixture in food-safe plastic bag; turn to coat. Place remaining cilantro mixture and fruit in separate food safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.
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.
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.
Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.