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  • 1 beef Top Sirloin Steak Center Cut, Boneless (about 1 pound)

  • 1 medium orange

  • 1/4 cup chopped fresh cilantro

  • 1 tablespoon smoked paprika

  • 1/4 teaspoon ground red pepper (optional)

  • 4 cups cubed mango, watermelon, peaches and/or plums


  • Chopped fresh cilantro leaves


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.

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