Orange and Harissa Glazed Beef Kebabs
By Chef Bruce Kalman
Prep: 120 mins
Cook: 20 mins
Total: 140 mins
Serves: 2
Ingredients
-
1/2
cup Sunkist mandarin juice, freshly squeezed
-
2
Sunkist mandarins, zested and segmented
-
2
tablespoon harissa paste
-
2
tablespoons honey
-
2
tablespoons olive oil
-
1
tablespoon fresh mint leaves, rough chop
-
2
garlic cloves, chopped fine
-
8
ounces beef tenderloin, cut into 2” cubes
-
1
green bell pepper, cut into 2” squares
-
1
red onion, cut into 2” squares
-
16
broccoli florets, raw
-
kosher salt and black pepper to taste
Directions
- In a mixing bowl, combine the Sunkist orange juice and zest, harissa, honey, oil, mint and garlic and mix well.
- Add the beef cubes and toss to coat; allow to marinate for 2 hours in the refrigerator.
- Using long skewers, build the kebabs, alternating the ingredients in each kebab.
- Heat the grill.
- Season the kebabs with salt and pepper and place on the grill to cook the vegetables through, and the beef to medium or medium-rare.
- Serve over a bed of couscous and top with mandarin chutney.
