INgredients:

• 1 beef Top Sirloin Steak Center Cut, Boneless (about 1 pound)
• 1 medium orange
• 2 tablespoons extra virgin olive oil
• 1/4 cup chopped fresh cilantro
• 1 teaspoon smoked paprika
• 1/4 teaspoon ground red pepper (optional)
• 4 cups cubed mango, watermelon, peaches and/or plum

Directions:

1. Grate peel and squeeze juice from orange; reserve juice. Combine orange peel, extra virgin olive oil, cilantro, paprika and ground red pepper, if desired, in small bowl. 
2. Cut beef Steak into 1-1/4-inch pieces. Place beef and 2-3 tablespoons marinade in food-safe plastic bag; turn to coat. Place fruit and 2-3 tablespoons marinade in separate food safe plastic bag; turn to coat. Close bags securely. Marinate beef and fruit bags in refrigerator 15 minutes to 2 hours.
3. Soak eight 9-inch bamboo skewers in water 10 minutes; drain. Thread beef evenly onto four skewers leaving small space between pieces. Thread fruit onto remaining four separate skewers.
4. Place kabobs on grid over medium, ash-covered coals. Grill beef kabobs, covered, 5 to 7 minutes (over medium heat on preheated gas grill 7 to 9 minutes) for medium rare (145?°F) to medium (160°F) doneness, turning occasionally. Grill fruit kabobs 5 to 7 minutes or until softened and beginning to brown, turning once.
5. Drizzle remaining citrus marinade over fruit kabobs. Garnish with cilantro, if desired.

Kim's Serving Suggestion:

Add a delicious and hearty Mediterranean-inspired grain + vegetable salad like this one to balance out your plate.