This tasty recipe came from Fine Cooking’s Grilling
special magazine supplement . The beef kebabs are soaked in a marinade for as little as 30 minutes to as much as 8 hours. The main ingredients in the marinade were brown sugar, cumin and orange zest which gave it an Asian influenced flavor. The brown sugar contributed to a crispy crust for the meat. The only problem I ran into was the rib eye I used had a fat structure that made getting enough cubes of meat out of it. Next time I will definitely make sure to have more meat as these went fast. Thank goodness I had made a TUSCAN CHICKEN SALAD
to go with it.