Citrus-Marinated Beef & Fruit Kabobs with Brothers Craft Brewing Great Outdoors

What could be better than the Great Outdoors and kabobs on the grill? This golden Virginia ale complements this dish with citrus and floral notes that shine through without overpowering the crisp, clean character that makes the great outdoors so refreshing. 

  •    45 minutes
  •    makes 4 servings (1 beef skewer, 1 fruit skewer)


  • 1 pound beef Top Sirloin Steak Boneless, cut 1 inch thick
  • 1 medium orange
  • 4 cup chopped fresh cilantro leaves
  • 1 tablespoon smoked paprika
  • 4 teaspoon ground red pepper (optional)
  • 4 cups cubed mango, watermelon, peaches and/or plums
  • 8 bamboo skewers, 9-inches each in length
  • For Garnish: chopped fresh cilantro leaves (optional)


  • 1. 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 bags; turn to coat. Close bags securely. Marinate beef and fruit in refrigerator 15 minutes to 2 hours.

  • 2. 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.

  • 3. 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.

  • 4. Drizzle reserved orange juice over fruit kabobs. Garnish with cilantro, if desired.