Grilled Steak Kebabs with Orange and Hoisin Glaze

• Nonstick vegetable oil spray
• 1/2 cup frozen orange juice concentrate, thawed
• 1/2 cup hoisin sauce
• 2 tablespoons chili powder
• 1 1/2 tablespoons olive oil
• 2 teaspoons (packed) finely grated orange peel
• 1 1/2 pounds tenderloin steaks (about 1 1/4 inches thick), cut into 20 cubes
• 3 1/3-inch-thick orange slices
• Chopped green onions

1. Spray grill rack with nonstick spray and prepare barbecue (medium-high heat).
2. Whisk juice concentrate, hoisin, chili powder, oil, and orange peel in medium bowl; season sauce with salt and pepper.
3. Place beef in large bowl.
4. Sprinkle with salt and pepper; toss to coat.
5. Add 1/4 cup sauce; toss well.
6. Let stand 5 minutes.
7. Cut each orange slice into 6 wedges.
8. Alternate 5 beef cubes and 4 orange wedges on each of 4 metal skewers.
9. Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.
10. Place 1 skewer on each of 4 plates; sprinkle with green onions.
11. Serve kebabs with remaining sauce.

vegetable oil spray, orange juice concentrate, hoisin sauce, chili powder, olive oil, tenderloin, orange slices, green onions

Taken from www.epicurious.com/recipes/food/views/grilled-steak-kebabs-with-orange-and-hoisin-glaze-239088 (may not work)