Moink In The Wild: Blood Orange Beef Tenderloin Kabobs

We were happy to partner with Erica Batterman at Bowl Obsessed for this delicious and easy Blood Orange Beef Tenderloin Kabobs recipe!

Blood Orange Beef Tenderloin Kabobs

Blood Orange Beef Tenderloin Kabobs with charred Shitsho Peppers


  • 1 lb Beef Tenderloin Kabob’s from Moink
  • 3 tbsp, or juice of 1.5 blood oranges
  • 1 tbsp Balsamic vinegar (or plum vinegar)
  • 3 tbsp Olive Oil
  • 2 garlic cloves, minced 
  • Pink Salt & Pepper to taste


  1. Whisk all ingredients in a bowl.
  2. Add Beef Tenderloin Kabob Meat to the marinade and coat; let sit overnight in the fridge, or at least 4 hours.
  3. The next day, skewer the meat on kabob grilling sticks. (If using a wooden stick, make sure to soak them for an hour prior to using)
  4. In separate skewers add your veggies of choice. 
  5. Grill about 5- 10 mins. 

Blood Orange Beef Tenderloin Kabobs

Charred Shishito Peppers


  • 6oz of Shishito Peppers
  • 2 tsp Coconut Aminos
  • 1 tsp cooking oil


  1. Heat a cast iron skillet
  2. Coat skillet with cooking oil of choice; add all the peppers and sauté 5 mins.
  3. Add coconut aminos and continue to sauté until blistered.

We can’t wait to see what sorts of recipes you make with your Moink Box! Be sure to tag us @moinkbox or #GetMoinked so we can see your yummy creations. Enjoy!


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