Instructions: To make the marinade, in a bowl, combine tangerine peel and juice, oil, soy sauce, garlic, and ginger; add the beef Cover and marinate in refrigerator for 3 hours or longer, stirring occasionally. (Or marinate in a tightly sealed plastic bag, turning occasionally.) Drain and reserve the marinade. Arrange beef, green pepper, and tangerine segments alternately on 4 long metal or wooden skewers. Place the kabobs on a broiler pan. Brush with marinade. Broil 4 inches from heat for 10 minutes (for medium-rare) or until desired doneness, turning and brushing occasionally with marinade. Or barbecue on a grill 4 inches above glowing coals for 10 minutes (for medium-rare) or until desired doneness. Serve with cooked rice, if you wish.

ORANGE VARIATION: Substitute fresh grated peel of 1/2 valencia orange for the tangerine peel and 2 small valencia oranges, peeled and segmented, for the tangerines

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