Skewer the orange segments through the rind to keep them secure while grilling.
- Prep time 35 minutes
- Total time 1 hour & 30 minutes
- 4 cloves garlic , minced
- 1/2 cup orange juice
- 1/3 cup soy sauce
- 1/4 cup canola oil
- 3 tablespoons finely grated fresh ginger
- 1/2 teaspoon cayenne pepper
- 3 tablespoons liquid honey
- 450 g boneless skinless chicken breasts , cut in 1-inch cubes
- 450 g beef top sirloin grilling steaks , cut in 1-inch cubes
- 3 oranges , cut in 1/4-inch thick half-moons
- 1 red onion , cut in 1 1/2-inch chunks
- 4 green onions , chopped
In large bowl, whisk together garlic, orange juice, soy sauce, oil, ginger and cayenne pepper. Reserve 1/4 cup of the marinade in small bowl; whisk in honey. Cover and set aside.
Divide remaining marinade among 2 large bowls; add chicken and steak to separate bowls of marinade, stirring to coat. Cover and refrigerate, stirring once, for 1 hour.
Meanwhile, soak 16 wooden skewers in water for 30 minutes; drain.
Preheat barbecue to medium-high heat (about 375°F); grease grill. Alternately thread steak and half each of the oranges and red onion onto 8 of the skewers; repeat with chicken and remaining oranges, red onion and skewers. Place kabobs on grill; close lid and cook, turning once, until steak is browned but still pink inside, about 3 minutes per side, and chicken is no longer pink inside, 3 to 4 minutes per side. Brush with remaining marinade; sprinkle with green onions.
Makes 16 kabobs.
Nutritional facts Per kabob: about
- Fibre 2 g
- Sodium 199 mg
- Sugars 7 g
- Protein 13 g
- Calories 121
- Total fat 4 g
- Potassium 251 mg
- Cholesterol 30 mg
- Saturated fat 1 g
- Total carbohydrate 9 g
- Iron 7
- Folate 6
- Calcium 2
- Vitamin A 1
- Vitamin C 32