To prevent wooden skewers from burning on the grill, soak skewers in water for 30-40 minutes before use. This recipe for steak kabobs contains a terrific blend of flavors! (Contributed by Amy Sunahara—Highlands Ranch, Colorado)

Steak Kabobs with Orange Hoisin Glaze
Don't Panic: More Dinner's in the Freezer
by Susie Martinez, Vanda Howell, Bonnie Garcia

1½ lbs. tenderloin steaks, cut into 1-inch cubes 
½ cup orange juice concentrate, thawed
½ cup hoisin sauce
2 Tablespoons chili powder
2 Tablespoons olive oil
2 teaspoons grated orange peel 
Salt and pepper to taste 

Cooking Day
Whisk orange juice concentrate, hoisin sauce, chili powder, olive oil, and orange peel in medium bowl; season with salt and pepper. Place beef cubes in large bowl. Sprinkle meat with salt and pepper; toss to coat. Add ¼ cup orange hoisin sauce; toss well. Place in freezer bag and freeze, using freezer bag method. Pour remaining sauce into separate freezer bag and freeze.

Serving Day
Green onions, chopped
2 oranges, cut into wedges
1 onion, cut into chunks
Skewers

Allow meat and sauce to thaw completely. Place steak on kabob skewers alternately with onion chunks and orange wedges. Grill kabobs to desired doneness (about 10 minutes for medium-rare), basting with orange hoisin sauce and turning occasionally. Garnish with green onions before serving.

Serves 6.

From the staff at Maine Food & Lifestyle magazine.