|May 19, 2019||Posted by Wendy Perry under grill thrills, here chickie!, here's the beef!, published, stick foods, wendy's signature recipes|
Published in Carolina Country Magazine May 2019
We don’t let a little thing like winter stop us from firing up our grills here in North Carolina, but now that spring has sprung, some of us cook on our grills (NOT on a “BBQ!”) nearly every day. Few things come close to the satisfying flavors of juicy meat, with a light coat of “char” (aka “almost burnt”)… enjoyed on the patio or porch, swatting gnats and skeeters… cold beverage close by!
In case you haven’t noticed, I’m a big citrus fan, most especially orange, and request slices of orange in my tea when out… no lemon please! Most of my friends do this now too! So you will find many of my recipes to be orange (or lime) inspired. Like these kabobs. Citrus just brightens up anything it touches, and for me, pairs well with a bit of char.
Sometimes, it’s hard to decide whether to do chicken, pork or beef. So for this one, I decided to fix one sauce that could go both ways for poultry and meats. I used beef this time, but this will also pair beautifully with pork. And this way, you can please everybody in the crowd by serving some of both.
Be sure to throw together some of my Dilly Grilled Potato Salad too… a simple side that will go well with most everything.
Comment below or jump over to my facebook community and tell us what you think!
- 2 lbs. sirloin
- 2 lbs. boneless chicken thighs
- 1/4 cup thick steak sauce
- 2 tablespoons Texas Pete hot sauce
- 1/4 cup spicy mustard
- 4 oranges
- 1 bag sweet peppers, optional
- 1/2 cup orange juice
- zest of one orange
- 1 16 ounce jar orange marmalade
- 2/3 cup rice vinegar
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 2 teaspoons chili powder
- 1 teaspoon cumin
- 1 tablespoon Worcestershire sauce
- 1 tablespoon soy sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
Cut sirloin and chicken into 1½-inch cubes, trimming fat from chicken. Combine all marinade ingredients. Separate half of marinade for beef and half for chicken.
Add steak sauce to beef marinade. Pour over beef. Add Texas Pete and spicy mustard to chicken marinade. Pour over chicken.
Refrigerate and marinate at least 4 hours.
Preheat grill or coals to medium high heat.
Drain and skewer meats. Grill over direct heat, turning as needed to lightly char, until beef reaches desired doneness and chicken reaches an internal temperature of 165 degrees.
Halve oranges. Add whole sweet peppers and orange halves (cut-side down) to grill and cook until lightly charred. Squeeze grilled orange juice over kabobs and serve.
#GotToBeNc produce #EatLocal
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