Citrus and horseradish work really well together, and this combination is brilliant on a large beef roast. Here, we have adapted this flavor combination into a smaller package. These kebabs are tender, sweet, savory, and of course, peppery.

MAKES 6 TO 8 KEBABS

INGREDIENTS

FOR KEBABS:

• 1½ to 2 pounds (680 to 900 g) beef sirloin
• 6 to 8 skewers
• 1½ teaspoons salt
• 1 teaspoon black pepper

FOR MARINADE AND BASTE:

• 1 teaspoon oil
• 3 cloves of garlic, minced
• 1 cup (250 g) prepared barbecue sauce
• ½ cup (160 g) orange marmalade
• 2½ tablespoons (38 g) prepared horseradish
• Juice of 1 lime
• ¼ teaspoon cayenne pepper

INSTRUCTIONS

1. Heat the oil in a medium saucepan and sauté the garlic for 30 seconds until fragrant. Add the remaining marinade and baste ingredients. Simmer on medium-low for 5 minutes. Remove from the heat and let cool for 15 minutes. Divide the sauce in half, using one half as a marinade and reserving the other half in a separate container in the refrigerator to use as a basting sauce. Rewarm the basting sauce in the microwave for 30 to 60 seconds before using.
2. Cut the beef sirloin into 1¼-inch (3 cm) cubes.
3. Place the beef cubes into a resealable plastic bag. Pour the marinade over the beef and toss gently to coat. Release any excess air from the bag, seal, and place into the refrigerator for 4 to 12 hours.
4. Preheat the grill for medium-high heat. When the grill is ready, oil the grill grates. Using long-handled tongs, dip some folded paper towels in a high smoke-point cooking oil and wipe down the grill grates, making at least three good passes to create a nonstick surface.
5. Thread the marinated beef cubes onto the skewers. Season with salt and pepper on both sides.
6. Place the kebabs on grill. Cook for a total of 10 to 12 minutes. Baste with the warmed reserved basting sauce after the first 5 minutes of cooking. Baste, turn, and then baste again. Repeat this process 2 to 3 times until well coated. Watch for burning; move the kebabs to a cooler part of the grill or reduce the heat if necessary.
7. Once the beef is cooked to the desired doneness, remove the kebabs from the grill and place onto a clean platter. Lightly cover with aluminum foil and let the meat rest for at least 5 minutes before serving.

NOTE:

• For a vegetarian or vegan option, use portabella mushrooms, eggplant, or firm tofu instead of the beef.