Ingredients

• 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)

Instructions

• 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.