1/2 cup Florida tangerine juice
3 tbsp. lime juice
3 tbsp. hoisin sauce
2 tbsp. honey
1 tsp. finely grated tangerine zest
1/2 tsp. chili paste

1 1/2lbs. top sirloin, trimmed cut into 1 inch cubes
1 large red onion, cut into 8 wedges
2 yellow bell peppers, seeded and cut into 1-inch pieces


For the marinade:
In a small saucepan combine tangerine juice, lime juice, hoisin sauce, honey, tangerine zest and chili paste. Bring to boiling over medium-high heat; reduce heat to a simmer. Cook 10 to 12
minutes or until mixture begins to thicken, stirring occasionally. Remove from heat; let cool

For the Kabobs:
Place sirloin cubes in a large re sealable plastic bag. Add 1/2 cup of the marinade. Seal bag;
refrigerate at least 8 hours. Reserve remaining 1/4 cup marinade; cover and refrigerate.

Preheat grill to high (400-450 degrees)
Coat grill rack with nonstick cooking spray. Remove sirloin from marinade; discard the rest
of marinade. Cut each onion wedge in half. Alternately thread onion, bell pepper and sirloin
onto skewers.

Place skewers on grill. Grill 5 to 6 minutes per side for medium-rare or to desired doneness.
Remove from grill. Before serving, brush the kabobs with reserved 1/4 cup marinade, and serve.

Serves: 4