Best 5 Grilled Steak Kebabs With Orange And Hoisin Glaze Recipes

**Grilled Steak Kebabs with Orange and Hoisin Glaze: A Symphony of Flavors for Your Summer Gatherings**

Savor the tantalizing aroma of grilled steak kebabs, expertly marinated in a zesty blend of orange juice, tangy hoisin sauce, savory soy sauce, and aromatic spices. These tender and juicy skewers, interspersed with vibrant bell peppers and succulent pineapple chunks, promise an explosion of flavors in every bite. Served alongside a refreshing cucumber salad and a creamy tzatziki sauce, this culinary masterpiece elevates your summer grilling experience to new heights.

Here are our top 5 tried and tested recipes!

GRILLED STEAK KEBABS

Grilled Steak Kebabs image

These grilled steak kebabs are juicy and mouthwatering-delicious! It marinates overnight which makes the steak kebabs tender and so flavorful.

Provided by Natasha of NatashasKitchen.com

Categories Easy

Time 8h10m

Number Of Ingredients 10

Ingredients

2 1/2 lbs beef tri tip or petite sirlion (cut into 1 1/2" thick pieces)
2 medium zucchini (cut into thick rings)
1 medium purple onion (cut into 1" pieces)
1/4 cup white vinegar
1/4 cup soy sauce
1/4 cup BBQ sauce (honey flavor, or sweet and smoky)
2 Tbsp Worcestershire sauce
2 tsp sesame oil
1 tsp garlic salt
1/2 tsp black pepper

Steps:

Add all marinade ingredients to a medium bowl and whisk to combine.
Place chopped steak into large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for marinade to tenderize meat.
Skewer marinated meat along with the sliced veggies, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 min or until desired doneness is reached, rotating every 2-3 min for even grilling. Remove kebobs from grill and let them rest at least 5 min before eating.

Nutrition Facts : Calories 224 kcal, Carbohydrate 7 g, Protein 32 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 86 mg, Sodium 914 mg, Sugar 5 g, ServingSize 1 serving

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

Ingredients

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 BARBECUE STEAK KEBABS

Orange Barbecue Steak Kebabs image

Provided by Trisha Yearwood

Time 2h

Yield 4 servings

Number Of Ingredients 10

Ingredients

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 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

Ingredients

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

These sound like fun. From Bon Appetit, August 2007.

Provided by Vicki Butts (lazyme) @lazyme5909

Categories Beef

Number Of Ingredients 9

Ingredients

- nonstick vegetable oil spray
1/2 cup(s) frozen orange juice concentrate, thawed
1/2 cup(s) hoisin sauce
2 tablespoon(s) chili powder
1 1/2 tablespoon(s) olive oil
2 teaspoon(s) finely grated orange peel (packed)
1 1/2 pound(s) tenderloin steaks (about 1 1/4 inches thick) cut into 20 cubes
3 - 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.

Tips:

Choose the right cut of steak: Look for tender cuts like sirloin, flank, or skirt steak. These cuts are best for grilling and will remain juicy and flavorful.
Marinate the steak: Marinating the steak in a flavorful mixture of orange juice, hoisin sauce, soy sauce, garlic, and ginger will help tenderize the meat and infuse it with delicious flavors.
Use high-quality ingredients: The quality of your ingredients will greatly impact the final dish. Use fresh, ripe oranges and flavorful hoisin sauce. Look for a hoisin sauce that is thick and has a sweet and savory flavor.
Grill the steak kebabs over medium-high heat: This will help to create a nice char on the outside of the steak while keeping the inside tender and juicy.
Baste the steak kebabs with the orange-hoisin glaze: This will help to keep the steak moist and flavorful while grilling.
Serve the steak kebabs with your favorite dipping sauce: A simple soy sauce-based dipping sauce is a great option. You can also serve the steak kebabs with rice, noodles, or vegetables.

Conclusion:

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