Grilled Orange Beef Kabobs

• Meat

  • 1 Beef marinade/sauce, Orange
  • 1 lb Beef stew meat

• Produce

  • 1 About 12 cherry tomatoes
  • 1 cup Button or cremini mushrooms
  • 2 Garlic cloves
  • 1/4 inch Ginger, fresh
  • 1 Green bell pepper
  • 1 Navel orange, juice of small
  • 1 Navel orange, approximately 1 scant tablespoon, zest of small
  • 1 Onion, small
  • 1 tbsp Parsley, fresh
  • 1 Veggies

• Canned Goods

  • 2 1/2 cup Beef broth, gluten free

• Condiments

  • 1 tsp Chipotle peppers in adobe sauce
  • 1/3 cup Ketchup, gluten free
  • 1/4 tsp Louisiana hot sauce
  • 3 tbsp Teriyaki sauce, gluten free

• Baking & Spices

  • 2 tsp Brown sugar
  • 1 tsp Tapioca or arrowroot starch

• Oils & Vinegars

  • 2 tbsp Rice wine vinegar

Found on asprinklingofcayenne.com

Description

Ingredients

• 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 dont 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
• Veggies
• 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

Directions

• 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.

Nutrition