Recipe: Beef Tangabobs (beef kabobs with orange-ginger marinade)

BEEF TANGABOBS

Grated peel of 1 Sunkist tangerine
1/4 cup fresh squeezed tangerine juice
1/4 cup vegetable oil
1 tablespoon soy sauce
1 small clove garlic, minced
1/4 teaspoon ground ginger
1 1/2 pounds beef top sirloin (about 1 1/4-inch thick), cut into cubes
1 large sweet green pepper, cut into 1-inch pieces
2 Sunkist tangerines, peeled, segmented, and seeded
Hot cooked rice (optional, for serving)

To make the marinade:
In a bowl, combine tangerine peel and juice, oil, soy sauce, garlic, and ginger; add the beef Cover and marinate in refrigerator for 3 hours or longer, stirring occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.) Drain the marinade into a small saucepan. Boil for a few minutes and reserve for basting.

WHEN READY TO COOK:
Arrange beef, green pepper, and tangerine segments alternately on 4 long metal or wooden skewers. Place the kabobs on a broiler pan. Brush with marinade.

Broil 4 inches from heat for 10 minutes (for medium-rare) or until desired doneness, turning and brushing occasionally with marinade. Or barbecue on a grill 4 inches above glowing coals for 10 minutes (for medium-rare) or until desired doneness.

Serve with cooked rice, if you wish.

ORANGE VARIATION:
Substitute fresh grated peel of 1/2 Valencia orange for the tangerine peel and 2 small Valencia oranges, peeled and segmented, for the tangerines

Makes 4 servings
Source: Sunkist