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Orange Curry Beef Kabobs

Orange Curry Beef Kabobs

1 pound of lean, boneless sirloin steak
2 medium sized, thin skinned oranges, unpeeled
1/4 cup of orange marmalade
1/4 cup of unsweetened orange juice
1/2 teaspoons of curry powder
1/4 teaspoon of garlic powder
4 (12 inch) bamboo skewers
1 cup of wood chips

Prepare a medium-hot fire in the grill. Place the bamboo skewers in warm water and soak for 30 to 45 minutes. Partially freeze the steaks; remove the fat, and slice diagonally across the grain into 1 x 1/4 inch strips; set aside. Slice oranges crosswise into 1/2 inch thick slices; cut each slice into 8 wedges; set aside.
Combine marmalade and the next 3 ingredients in a small, non-reactive saucepan. Cook over medium heat, stirring occasionally, until marmalade melts. Remove from heat; set aside. Weave steak strips onto 4 (12 inch) skewers accordion-style, placing an orange wedge between each loop. Add the chips to the fire. If the fire flames up, mist the chips with water. When the chips begin to smoke, place the kabobs on the cooking grid. Grill over direct heat for about 10 minutes, or until desired degree of doneness, turning and basting frequently with the marmalade mixture.