Valencia Orange and Harissa Glazed Beef Kebabs


  • 1/2 cup California Valencia orange juice, freshly squeezed
  • 2 California Valencia oranges, zested and segmented
  • 2 tablespoon harissa paste
  • 2 tablespoons honey
  • 2 tablespoons olive oil
  • 1 tablespoon fresh mint leaves, rough chop
  • 2 garlic cloves, chopped fine
  • 8 ounces beef tenderloin, cut into 2” cubes
  • 1 green bell pepper, cut into 2” squares
  • 1 red onion, cut into 2” squares
  • 16 broccoli florets, raw
  • kosher salt and black pepper to taste


  1. In a mixing bowl, combine the California Valencia orange juice and zest, harissa, honey, oil, mint and garlic and mix well.
  2. Add the beef cubes and toss to coat; allow to marinate for 2 hours in the refrigerator.
  3. Using long skewers, build the kebabs, alternating the ingredients in each kebab.
  4. Heat the grill.
  5. Season the kebabs with salt and pepper and place on the grill to cook the vegetables through, and the beef to medium or medium-rare.
  6. Serve over a bed of couscous and top with mandarin chutney.