Best 5 Grilled Steak Kebabs With Orange And Hoisin Glaze Recipes

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Grilled steak kebabs are a sizzling summer treat, perfect for backyard barbecues or weeknight dinners. Marinating the steak in a mixture of orange juice, hoisin sauce, soy sauce, garlic, and ginger not only tenderizes the meat, but also infuses it with a sweet and savory flavor. Served over rice or noodles, with a side of grilled vegetables or salad, this dish is sure to satisfy any meat lover's craving.

Check out the recipes below so you can choose the best recipe for yourself!

ORANGE BARBECUE STEAK KEBABS



Orange Barbecue Steak Kebabs image

Provided by Trisha Yearwood

Time 2h

Yield 4 servings

Number Of Ingredients 10

2 tablespoons olive oil
1 medium onion, chopped
3/4 cup orange juice
3/4 cup ketchup
2 tablespoons dark brown sugar
1 tablespoon Worcestershire sauce
1 3/4 pounds sirloin tip
About 20 cherry tomatoes
1 bunch scallions white and light green parts cut into 1-inch segments
1 large orange, cut into 1-inch-thick rounds, then cut into small wedges

Steps:

  • For the barbecue sauce: Heat the oil in a small saucepan over medium-high heat. Add the onion and cook, stirring occasionally, until golden, about 6 minutes. Add the orange juice and simmer until slightly reduced, about 5 minutes. Add the ketchup, sugar and Worcestershire and return to a simmer. Cook until slightly thickened and the onions are tender, about 10 minutes. Puree until smooth in a food processor. Transfer to a bowl and cool completely.
  • Make the kebabs: Cut the steak into approximately 1-inch cubes. If there are parts of the meat that are significantly thinner, cut those into longer pieces that can be folded together when skewered. Toss the steak with about 1/2 cup of the barbecue sauce in a medium bowl and marinate in the refrigerator at least 1 hour and up to 4 hours.
  • Preheat the grill to medium-high. Skewer the meat, alternating with tomatoes, scallions, and orange pieces on ten 10- to 12-inch metal or wooden skewers. Sprinkle with salt and pepper. Set aside about 1/4 cup of the barbecue sauce and use it to brush all over the skewers. Reserve the remaining sauce for serving.
  • Grill the skewers, turning 2 or 3 times, until well-marked and cooked to desired doneness, 5 to 6 minutes total for medium rare. Serve the skewers with the reserved barbecue sauce on the side. Any remaining barbecue can be kept refrigerated for up to 2 weeks.

GRILLED STEAK SKEWERS WITH HORSERADISH



Grilled Steak Skewers with Horseradish image

Provided by Trisha Yearwood

Time 1h30m

Yield 6 skewers

Number Of Ingredients 15

1/2 cup soy sauce
1/4 cup vegetable oil
3 tablespoons prepared horseradish
2 tablespoons rice wine vinegar
1 tablespoon grated fresh ginger
1 tablespoon honey
1 pound sirloin, cut into 1-inch cubes
6 scallions
Nonstick cooking spray, for the grill
1/2 cup mayonnaise
2 tablespoons prepared horseradish
1/2 teaspoon hot sauce
1/2 teaspoon Worcestershire sauce
1/4 teaspoon kosher salt
1/4 teaspoon ground ginger

Steps:

  • For the steak skewers: Assemble the marinade by combining the soy sauce, vegetable oil, horseradish, rice wine vinegar, ginger and honey in a bowl. Put the sirloin in a large ziptop bag and pour the marinade over the meat. Gently massage the meat and place in the refrigerator for a minimum of 1 hour.
  • In the meantime, prepare for the skewer assembly. Put the wooden skewers in a shallow bowl of water and soak for 1 hour. This will prevent burning on the grill. Discard the water after soaking.
  • Prep the scallions by slicing the white and light green parts into 1-inch pieces. Set aside for the skewers. Then, slice the dark green tops and set aside for the sauce.
  • For the horseradish sauce. In a mixing bowl, combine the mayonnaise, horseradish, hot sauce and Worcestershire. Stir in the salt, ginger and reserved scallion tops. This can be stored in an airtight container in the refrigerator. When ready to serve, pour the horseradish sauce in a small bowl and garnish with a few more pieces of scallions on top.
  • Preheat a grill or grill pan over medium-high heat. Spray with nonstick cooking spray.
  • Slide 4 to 5 cubes of beef onto each skewer, alternating with pieces of scallion (discard the marinade). Grill until browned and crispy, 3 to 4 minutes on each side. Serve warm alongside the horseradish sauce for dipping.

GRILLED HOISIN BEEF



Grilled Hoisin Beef image

The (underrated) hoisin sauce is a thickened, fermented soy-sauce-like substance, flavored with chilies, garlic, vinegar, sugar, and, of course, exotic spices. It makes a great marinade. And unless you horribly overcook it, this skirt steak is juicy and tender.

Provided by Chef John

Categories     World Cuisine Recipes     Asian     Chinese

Time 2h18m

Yield 2

Number Of Ingredients 13

1 (1 pound) beef skirt steak
⅓ cup hoisin sauce
3 tablespoons Chinese vinegar (or sherry vinegar)
1 tablespoon soy sauce
2 teaspoons hot sauce
2 teaspoons sesame oil
1 tablespoon grated fresh ginger root
4 cloves garlic, finely minced
1 tablespoon packed brown sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
1 green onion, light parts only, minced
Toasted sesame seeds

Steps:

  • Whisk hoisin sauce, vinegar, soy sauce, hot sauce, sesame oil, grated ginger, garlic, brown sugar, salt, and pepper together in a large mixing bowl.
  • Cut skirt steak crosswise into about 4 or 5 smaller pieces. Transfer steak into marinade and toss until all pieces are evenly coated. Cover with plastic wrap. Refrigerate; marinate at least 2 hours and up to 12 hours.
  • Line a baking pan with paper towels. Transfer pieces of steak to the paper towels and mop off some of the marinade.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Transfer steak pieces to grill. Cook to medium rare or medium, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read between 130 and 135 degrees F (about 54 degrees C). Thinner pieces might finish earlier. Transfer steak to a warm plate. Let rest for a few minutes.
  • Transfer steak to a warm serving platter and pour any accumulated juices over skirt steak. Sprinkle with sesame seeds and sliced green onions.

Nutrition Facts : Calories 404.3 calories, Carbohydrate 33.2 g, Cholesterol 51.8 mg, Fat 16.4 g, Fiber 2 g, Protein 30.2 g, SaturatedFat 4.9 g, Sodium 2483.3 mg, Sugar 21.9 g

GRILLED STEAK KEBABS WITH ORANGE AND HOISIN GLAZE



Grilled Steak Kebabs with Orange and Hoisin Glaze image

Provided by Bon Appétit Test Kitchen

Categories     Beef     Fruit     Quick & Easy     High Fiber     Backyard BBQ     Dinner     Summer     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 9

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 onions

Steps:

  • Spray 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.

ORANGE BEEF KABOBS WITH GRILLED FRUIT



Orange Beef Kabobs with Grilled Fruit image

Sirloin kabobs marinated in zesty citrus, combine with warm sweet foil pack grilled orange and pineapple. Serve over rice.

Provided by Alberta Rose

Categories     100+ Everyday Cooking Recipes

Time 2h50m

Yield 4

Number Of Ingredients 13

¾ cup plain yogurt
¼ teaspoon cayenne pepper
1 teaspoon minced fresh ginger root
2 teaspoons grated orange zest
1 pound top sirloin, cut into 1-inch cubes
1 large red onion, cut into wedges
2 large red bell peppers, cut into 2 inch pieces
2 tablespoons olive oil
1 ½ cups 1-inch fresh pineapple cubes
1 large navel orange, peeled, sectioned
1 tablespoon butter
2 tablespoons brown sugar
1 tablespoon rum

Steps:

  • Combine yogurt, cayenne pepper, ginger, orange zest, and sirloin cubes in a large freezer bag. Massage bag to mix and coat beef well. Refrigerate for at least 2 hours.
  • Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove beef from freezer bag; shake off as much marinade as possible. Thread onion, red pepper, and marinated beef cubes onto skewers; brush with olive oil.
  • Place the pineapple and oranges in the center of a large piece of heavy duty aluminum foil. Dot with the butter, sprinkle with brown sugar, and drizzle with the rum. Bring together the long sides of the foil and seal well; fold up and seal each end. Place fruit packets on grill and cook, covered, for 10 minutes.
  • Place kabobs on the grill with the fruit. Cook, turning occasionally, until meat is done to your liking and fruit is soft and glazed, about 10 minutes.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 32.3 g, Cholesterol 70.7 mg, Fat 21.1 g, Fiber 4.4 g, Protein 23.1 g, SaturatedFat 7.4 g, Sodium 102.4 mg, Sugar 25.1 g

Tips:

  • Choose the right steak: For grilled steak kebabs, select a tender cut of steak, such as flank steak, skirt steak, or strip steak. These cuts are flavorful and will cook quickly on the grill.
  • Marinate the steak: Marinating the steak before grilling helps to tenderize it and infuse it with flavor. Use a marinade made with olive oil, soy sauce, Worcestershire sauce, garlic, and herbs.
  • Skewer the steak: Cut the steak into 1-inch cubes and skewer them onto metal or wooden skewers. Make sure the pieces of steak are evenly spaced on the skewers.
  • Grill the kebabs: Preheat your grill to medium-high heat and grill the kebabs for 8-10 minutes, turning them occasionally, until the steak is cooked to your desired doneness.
  • Make the orange and hoisin glaze: While the steak is grilling, make the orange and hoisin glaze by combining orange juice, hoisin sauce, honey, soy sauce, and garlic in a saucepan. Bring the mixture to a simmer and cook for 5 minutes, or until it has thickened.
  • Glaze the kebabs: Brush the orange and hoisin glaze on the kebabs during the last few minutes of grilling. This will help to caramelize the steak and add a delicious flavor.

Conclusion:

Grilled steak kebabs with orange and hoisin glaze are a delicious and easy-to-make dish that is perfect for a summer barbecue or party. The steak is tender and flavorful, and the orange and hoisin glaze adds a sweet and savory flavor that is sure to please everyone. Serve the kebabs with rice, grilled vegetables, or your favorite dipping sauce.

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