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Orange Chicken Kebabs
When I read that this month’s theme for Monthly Mingle (hosted at Live to Eat) is “Grill it”, I know that this must be another sign for me to activate my pretty (and) underused grill pan :|
I’ve always wanted to make kebabs and I even bought the metal skewers in advance knowing that I’ll need them someday. So when I saw an interesting recipe that uses orange juice to marinade the chicken, I was all set to make my first kebabs .. which tasted tangy … sweeettt… nicee!
P.S. Sorry if they looked burnt to you :P
Orange Chicken Kebabs –
with homegrown red bell pepper, and white scallops, served on warm rice
Ingredients
(Serves 2 – makes approximately 10 sticks of kebabs)Credit: Recipe largely adapted from ‘Chicken Kebabs Shanghai’ recipe from ‘Grill by the Book – Chicken & Other Poultry’.
A) Main ingredient
220g skinless/boneless chicken breast meat (or fillet)
B) marinade:
1/4 teaspoon grated orange zest
30 ml orange juice
1 tbsp brown sugar
3/4 tbsp light soy sauce
1.5 tsp grated ginger
1.5 tsp rice wine vinegar
1/2 tsp sesame oilC) Optional foods (to thread with chicken)
1 medium sized bell pepper, seeded and cut into 1 inch squares
10 fresh scallops, season with salt and pepper
1/2 stalk celery, cut to 1 inch squares
pineapple, cut into 1 inch cubes
Directions
1. Combine the ingredients for the marinade in a ziplock food bag or food bowl. Seal bag or cover bowl.
2. Cut chicken into 1.5 inch cubes and add to marinade in container. Mix well. Refrigerate for at least 30 minutes and up to 8 hours, turning the chicken pieces occasionally.
3. Remove chicken cubes from bag/bowl and drain, reserving marinade. Thread chicken and the foods at (C) on skewers, alternating pieces. Brush the remaining marinade over the threaded kebabs.
4. Oil grill pan or grease with cooking spray. Heat grill pan, and once hot, cook the kebab on each side for about 5-6 minutes each.
Notes::
– Use tongs to handle the kebabs when they are on the hot grill pan.
– If you’re using wooden skewers, soak them in hot water for 20 mins before skewering.
– I bought the metal skewers from Daiso (Singapore) for only S$2 for a pack of 5!
– If you are grilling a few batches, note that the cooking time may need to be adjusted (i.e. reduced) for the later batches as the grill pan gets hotter.
More photos::
==
More grilling recipes
– Grilled Miso Salmon
– Basic Grilled Steak
Can change your URL to professionalcook.com :D
Joyce, didally, Margot, Jeanine, Peter, tigerfish: thanks a zillion :halo:
daphne & Kevin: Ok, glad to hear from the pros that they aren’t burnt :wink:
Sig & Meetak: glad to take part, and thanks for running the event! :-)
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Thanks for sharing the recipe, I made these kebabs few days ago and they were good !!!
Hi Wiffy, thanks for sharing your great recipe. May I know the orange zest do you make it yourself or bought from supermarkets?
Hi lis, I grate my own. Use a grater or peeler to scrap the outer skin … very easy :)
Thank you wiffy.. I’m not an experienced cook but since I discovered your blog abt 2 mths ago, I’ve enjoyed trying out your recipes. :) I love your bake rice too!! But dunno why the rice turn out a little burnt at the bottom of the rice cooker. Is it I didn’t put enough butter? Thank you for sharing all the great recipes & all the clear instructions how to make it.. :)
i love this recipe, it’s so easy to follow. I’ve actually tweaked to marinating chicken thighs and grilling them in the oven! my mother liked it when i cooked it for xmas last week and she’s not an easy woman to impress!!
Hi Wiffy,
Thanks for sharing the recipe. I have tried your orange chicken kebab recipe. I like it. I have posted the recipe on my blog and link back to noob cook.
Next time I will try your other recipes since you have so many interesting recipes that worth to try.
Thanks again for sharing…
Thanks for the link love! Your food blog looks yummy ♥