Mix citrus peels and juices, garlic, salt, pepper and cumin. Pour over meat in large resealable plastic bag. Seal bag; turn to evenly coat meat with the juice mixture.
Refrigerate 30 min. to marinate. Remove meat from marinade; discard bag and marinade.
Preheat grill to medium heat. Place meat on one side of greased grill. Turn off burners directly below meat; cover grill with lid. Grill meat 30 min. or until cooked through (160ºF), turning occasionally and brushing with barbecue sauce for the last 10 min. of the grilling time.
Serve with assorted grilled vegetables. Cut 4 zucchini crosswise into 1/2-inch-thick slices; cut 2 each red, green and yellow peppers lengthwise into quarters. Combine vegetables in large bowl. Add 1/2 cup KRAFT Balsamic Vinaigrette Dressing; toss to coat. Grill vegetables on medium-high heat until crisp-tender.
There is no need to skimp on flavor when choosing lean meats to help you eat right.
Calories From Fat
% Daily Value*
Total Fat 4g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 10 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.