Ingredients
3/4
cup
plain
yogurt
1/4
teaspoon
cayenne
pepper
1
teaspoon
minced
fresh
ginger
root
2
teaspoons
grated
orange
zest
1
pound
top
sirloin,
cut
into
1
inch
cubes
1
large
red
onion,
cut
into
wedges
2
large
red
bell
peppers,
cut
into
2
inch
pieces
2
tablespoons
olive
oil
1
1/2
cups
1-inch
fresh
pineapple
cubes
1
large
navel
orange,
peeled,
sectioned
1
tablespoon
butter
2
tablespoons
brown
sugar
1
tablespoon
rum |
 |
Directions
Combine
yogurt,
cayenne
pepper,
ginger,
orange
zest,
and
sirloin
cubes
in
a
large
freezer
bag.
Massage
bag
to
mix
and
coat
beef
well.
Refrigerate
for
at
least
2
hours.
Preheat
an
outdoor
grill
for
medium
heat,
and
lightly
oil
the
grate.
Thread
onion,
red
pepper,
and
marinated
beef
cubes
onto
skewers;
brush
with
olive
oil.
Place
the
pineapple
and
oranges
in
the
center
of
a
large
piece
of
heavy
duty
aluminum
foil.
Dot
with
the
butter,
sprinkle
with
brown
sugar,
and
drizzle
with
the
rum.
Bring
together
the
long
sides
of
the
foil
and
seal
well;
fold
up
and
seal
each
end.
Place
fruit
packets
on
grill
and
cook,
covered,
for
10
minutes.
Place
kabobs
on
the
grill
with
the
fruit.
Cook,
turning
occasionally,
until
meat
is
done
to
your
liking
and
fruit
is
soft
and
glazed,
about
10
minutes. |
