Spicy Orange Beef Kabobs
Elevate your grilling game with these Spicy Orange Beef Kabobs, a vibrant blend of sweet, spicy, and savory flavors that's perfect for any cookout or family dinner. Tender flank steak is marinated in a tangy orange juice, soy sauce, and honey mixture, spiked with sriracha, minced garlic, and freshly grated ginger for an irresistible kick. Paired with colorful bell peppers and red onion, these kabobs are as visually stunning as they are delicious. Quick to prepare and grill, they’re ready in just under an hour, making them an excellent choice for weeknight meals or entertaining guests. Serve them hot off the grill with a garnish of fresh cilantro for a zesty finishing touch, and watch them disappear in no time! Keywords: spicy orange beef kabobs, grilled beef kabobs, tangy steak skewers, easy grilling recipes, summer kabob recipes.
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Recipe Information
Ingredients
- 1 lb Flank steak
- 0.5 cup Orange juice
- 0.25 cup Soy sauce
- 2 tablespoons Honey
- 1 tablespoon Sriracha sauce
- 3 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 Red bell pepper, cut into 1-inch pieces
- 1 Green bell pepper, cut into 1-inch pieces
- 1 Red onion, cut into wedges
- 2 tablespoons Vegetable oil
- 2 tablespoons Fresh cilantro, chopped (optional, for garnish)
- 8 Wooden skewers, soaked in water for 30 minutes
Instructions
Cut the flank steak into 1-inch cubes, trimming away excess fat as needed, and set aside.
In a mixing bowl, whisk together the orange juice, soy sauce, honey, Sriracha sauce, minced garlic, and grated ginger to create the marinade.
Place the beef cubes in a resealable plastic bag or shallow dish and pour the marinade over the beef. Seal the bag (or cover the dish) and refrigerate for at least 30 minutes or up to 2 hours for maximum flavor.
Preheat an outdoor grill or grill pan to medium-high heat. Lightly oil the grill grates to prevent sticking.
While the beef marinates, prepare the vegetables by cutting the bell peppers and onion into approximately 1-inch pieces.
Drain the wooden skewers and begin assembling the kabobs by alternating beef, red bell pepper, green bell pepper, and red onion on each skewer. Repeat until all ingredients are used.
Brush the prepared kabobs lightly with vegetable oil on all sides to enhance browning during grilling.
Place the kabobs on the preheated grill and cook for 8-10 minutes, turning occasionally, until the beef is cooked to your desired doneness and the vegetables are tender-crisp.
Remove the kabobs from the grill and let them rest for 5 minutes to allow the juices to redistribute in the beef.
Serve the kabobs warm, garnished with freshly chopped cilantro, if desired.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 26.7 g | 134% | |
| Polyunsaturated Fat | 19.7 g | ||
| Cholesterol | 413 mg | 138% | |
| Sodium | 4297 mg | 187% | |
| Total Carbohydrate | 77.0 g | 28% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 58.7 g | ||
| Protein | 142.7 g | 285% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 122 mg | 9% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 2391 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
