What’s super-tasty, fun and easy to make, and full of visually stimulating colors and textures? Why, these grilled orange beef kabobs are, my friends… Easy on the budget and on the eyes, this spin on an old favorite makes you look like the culinary champ you are in the kitchen and outside on the grill.
I was slowly and shamelessly cruising the beef section at my local supermarket the other day when my eyes fell upon a BIG sale on stew meat. “Stew meat?,” I thought to myself. “What in the world can I do with stew meat? All I know how to make with stew meat is well, stew.
Although I love stew and am usually up to eating it anytime, I was feeling courageous and up for a new challenge that day. So, I tossed a few packs of stew meat into my buggie, and rolled away with the thought that something great was going to come out of this decision. I just knew it.
How the Grilled Orange Beef Kabobs With Stew Meat Light Bulb Went Off in My Head
When I got home, I put my groceries away, and stared at one of the stew meat packages for about 15 seconds before a culinary light bulb went off in my head. “Uh duh!! Kabobs!!” I said to myself, “Kabobs!!”
Why hadn’t I ever thought of this before? I wondered. Stew meat is the perfect size and shape for skewering. Yep. You don’t have to do anything to it but marinate it, slide it onto a skewer, and grill it. It’s sooo easy, and convenient. Two qualities that I really look for in a dinner dish.
So, I took the plunge, and came up with a marinade that I was sure would transform each piece of stew meat into succulent bites of ‘Oh my goodness, this is tender’ beef. First, I submerged all of the meat into half of the marinade. Then, I used two key ingredients to transform the other half of the marinade into a tangy orange sauce for the kabobs. True to my signature recipe creation form, the sauce features a spicy finishing flavor note that satisfies my south Louisiana palette with each bite.
I chose onions, green bell peppers, cherry tomatoes, and mushrooms for the veggies cause that’s what I had on hand. And, I wasn’t at all worried about the mushrooms or tomatoes cooking right in line with the beef. But, I knew I had to precook the onions and bell peppers a bit before threading them onto the skewer.
No problem. I heated beef broth just until boiling, and then submerged the green peppers and onions in the broth for a few minutes to give them a headstart on the grilling process. (Well, actually Mark’s grilling process, since I don’t actually touch the grill out of respect for the resident grillmaster. I wouldn’t dare. He’s too good at what he does, and well, I don’t shimmy around here messing with perfection. Nope.)
Once the stew meat was marinated, the sauce made, and the veggies ready, it took me all of 5 minutes to skewer the kabobs.
Then, roughly 20 minutes later, we were alternating between eating and saying “Yum,” and “This is good,” and “Are you going to eat that?” until it was gone.
Feeding two hungry people or six for apps, these grilled orange beef kabobs are a great way to incorporate a cheap cut of beef into your regularly scheduled dinner rotation. And, you never have to tell anyone what kind of meat you used if you don’t want to. But, then you’ll just be hoarding an awesome cookout shortcut that could make you look like a grilling rock star to everyone. Just saying…
- 1 pound beef stew meat
- Orange Beef Marinade/Sauce
- ½ cup gluten free beef broth
- 2 tablespoons rice wine vinegar
- 3 tablespoons gluten free teriyaki sauce
- zest of one small navel orange, approximately 1 scant tablespoon
- juice of one small navel orange (or half the juice, if you don't want it as orangey)
- ¼-inch fresh ginger, minced or ½ teaspoon powdered ginger
- 2 minced garlic cloves
- 2 teaspoons brown sugar
- 1 tablespoon chopped fresh parsley
- 1 teaspoon finely chopped chipotle peppers in adobe sauce
- ¼ teaspoon Louisiana hot sauce
- ⅓ cup gluten free ketchup
- 1 teaspoon tapioca or arrowroot starch
- 2 cups gluten free beef broth
- 1 small onion, diced into 1½-inch pieces
- about 12 cherry tomatoes, cut in half
- 1 green bell pepper, diced into 1½ inch-inch pieces
- 1 cup button or cremini mushrooms, sliced
- Stir all of the orange beef marinade/sauce together - except the ketchup and tapioca/arrowroot starch - together until well-combined. Separate into equal halves. Cover and refrigerate reserved marinade.
- Submerge the stew meat into the other half of the marinade. Refrigerate for at least 3 hours, but preferably overnight.
- Bring the beef broth to a boil. Boil green peppers for 2 minutes, then drain. Boil onions for 2 minutes, then drain.
- Remove stew meat, and discard marinade.
- Pour reserved marinade into sauce pan. Stir ketchup and tapioca starch or arrowroot starch into mixture until well-combined. Cook over low heat until heated through. Transfer sauce to a basting dish.
- Thread the stew meat, mushrooms, tomatoes, onions, and bell peppers onto six metal skewers. (If using wooden skewers, soak for at least 30 minutes before using.)
- Grillover medium-high heat for approximately 15 to 20 minutes for medium/mid-well beef of 145-150 degrees F, turning and basting with the sauce every 5 minutes or so.
This dish refrigerates well for up to 2 days.