Ingredients:

Nonstick vegetable oil spray
1/2 cup frozen orange juice concentrate, thawed
1/2 cup hoisin sauce
2 tablespoons chili powder
1 1/2 tablespoons olive oil
2 teaspoons (packed) finely grated orange peel
1 1/2 pounds tenderloin steaks (about 1 1/4 inches thick), cut into 20 cubes
3 1/3 -inch-thick orange slices
Chopped green onions

Method:

Spray grill rack with nonstick spray and prepare barbecue (medium-high heat). Whisk juice concentrate, hoisin, chili powder, oil, and orange peel in medium bowl; season sauce with salt and pepper.

Place beef in large bowl. Sprinkle with salt and pepper; toss to coat. Add 1/4 cup sauce; toss well. Let stand 5 minutes. Cut each orange slice into 6 wedges. Alternate 5 beef cubes and 4 orange wedges on each of 4 metal skewers.

Grill kebabs to desired doneness, brushing with more sauce and turning occasionally, about 10 minutes for medium-rare.

Place 1 skewer on each of 4 plates; sprinkle with green onions. Serve kebabs with remaining sauce.