Beef Kebabs with Cherry Glaze
Posted on 28. Jul, 2010 by CHERRISH in Recipes
Ingredients
- 1/4 cup Cherry juice concentrate
- 1/4 cup soy sauce
- 2 teaspoons Dijon mustard
- 4 tablespoons unsalted butter, melted
- 1 1/2 pounds boneless sirloin, cut into 1-inch cubes
- 8 mushrooms, halved
- 1 red onion, quartered, layers separated
- 1/2 pint cherry tomatoes
- Salt and pepper
Preparation
Preheat broiler or prepare a charcoal fire and let burn to a gray ash. Stir orange juice concentrate with soy sauce, mustard and butter in a small saucepan over medium-high heat until smooth, 2 minutes.
Thread beef onto 8 long metal skewers, dividing evenly and alternating with mushrooms, onion pieces and cherry tomatoes. Brush orange mixture evenly over threaded skewers and season with salt and pepper. Bring any remaining glaze to a boil in saucepan, then remove from heat and reserve.
Set broiling pan or grill about 6 inches from heat source. Broil or grill skewers for 6 to 8 minutes, turning often, until meat and mushrooms are browned and onions are just charred on edges. Serve kebabs warm with remaining glaze on the side.
The Oxygen Radical Absorbance Capacity, or ORAC scale is used to measure antioxidant powers and CHERRish juices have received ORAC’s highest rating from the Brunswick Laboratory. This means that they are the best juices out there to ensure you receive your daily amount of antioxidants. CHERRish Juice is also high in anti-inflammatory properties, and is certified Kosher.
