Orange Marinated Asian Shish Kababs

Sometimes I get in the mood for a good Asian inspired stir fry. But with the weather as hot as it's been, I haven't had the heart to fire up the wok.

Yesterday I got to thinking, though, and decided I could probably re-create something like a stir fry on my outdoor grill as a Shish Kabob.

Tender nuggets of lean sirloin were bathed overnight in a gingery citrus marinade and then threaded onto skewers with broccoli, mushrooms, onion, and peppers.

Grilled until beautifully seared on the outside and tender and juicy on the inside...

These were Kababs to remember - and ones I will make again and again!

Please enjoy my step by step how to video, or skip over to the printable recipe.

Ingredients

• 1 1/2 pounds lean beef sirloin cut into cubes
• 16 mushroom caps
• 8 metal skewers, or as needed
• 2 green bell peppers, cut into chunks
• 16 small florets of broccoli
• 1 large onion, cut into large squares

Marinade

• 1/4 cup soy sauce
• 1/2 cup orange juice
• 1 tsp orange zest
• 1/4 cup brown sugar
• 1/2 tbsp each fresh grated ginger and garlic
• 1/3 cup rice wine vinegar
• 1/4 cup vegetable oil
• 1 tsp Asian Chili sauce
• 1 tsp sesame oil

  
Directions

1. Whisk the marinade ingredients together and pour 3/4 of it over the beef into a resealable plastic bag, Reserve the other 1/4 cup in the refrigerator to use for grilling. Marinate 8 hours or overnight. 
2. Add the mushrooms to the bag the last four hours of marinating. 
3. Preheat your outdoor grill to high (350-400)
4. Thread pieces of green bell pepper, beef, broccoli, mushroom, and onion onto metal skewers, repeating until all ingredients are skewered. 
5. Brush the skewers with the reserved marinade.
6. Cook the skewers on the preheated grill, turning frequently and brushing with the reserved marinade until nicely browned on all sides and the meat is slightly pink in the center, about 12 minutes.

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