It’s springtime, and we’re ready to savor warm sunny days and good food with good friends. This simple marinade with a twist for both steak and chicken is sure to please. Remember to soak wooden skewers in water for at least one hour to prevent burning.
Course Appetizer, Fun Food!, Main Course
Cuisine Grilling, Summer Food, Tailgating
Keyword kabobs
Servings 8
Author Wendy Perry
Ingredients
2lbs.sirloin
2 lbs. boneless chicken thighs
¼ cupthick steak sauce
2tablespoonsTexas Pete hot sauce
¼cupspicy mustard
4oranges
1bagsweet peppers,optional
MARINADE:
½cuporange juice
zest ofone orange
116 ounce jarorange marmalade
⅔cuprice vinegar
2teaspoonsgranulated onion
2teaspoonsgranulated garlic
2teaspoonschili powder
1teaspooncumin
1tablespoonWorcestershire sauce
1tablespoonsoy sauce
1teaspoonsalt
1teaspoonblack pepper
Instructions
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.