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
(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)
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 oil
C) 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
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.
- 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.
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