Orange Ginger Steak & Chicken Kabobs Orange Ginger Steak & Chicken Kabobs

Image: Maya Visnyei | Food styling: Claire Stubbs | Prop styling: Renée Drexler/The Props

Skewer the orange segments through the rind to keep them secure while grilling.

  • Prep time 35 minutes
  • Total time 1 hour & 30 minutes



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
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Lunch & Dinner

Orange Ginger Steak & Chicken Kabobs