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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
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)

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 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

orange chicken kebabs


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.

More photos::

orange chicken kebabs

orange chicken kebabs


More grilling recipes

Grilled Miso Salmon
Basic Grilled Steak

Leave a Comment

23 Responses to “Orange Chicken Kebabs”

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  1. Joyce — July 25, 2008 @ 5:41 pm

    Wow! This looks really mouthwatering and delicious! Knock knock! I’m inviting myself over…


  2. Dee — July 25, 2008 @ 10:36 pm

    Lol, buying them in advance knowing you’ll need them! I’m like that too :) Unfortunately, I’m not as discerning, hence the purple edible glitter that’s languishing in the pantry.


  3. Meeta — July 25, 2008 @ 11:15 pm

    I am like that with food. I buy stuff thinking i can make this and this and this – LOL!

    I love the orange flavoring to your kababs. Refreshing and perfect for a BBQ! Thanks for joining us at the MM.


  4. didally — July 25, 2008 @ 11:25 pm

    Wow, very delicious chicken kebabs!! I like the idea of citrus-flavored meat, what’s more, grilled with home-grown bell pepper. I like your metal skewers, so cool! :lol:


  5. Kevin — July 26, 2008 @ 11:54 pm

    Those looks good! They are not burnt, they are nicely caramelized. :) The orange marinade sounds really tasty.


  6. Sig — July 27, 2008 @ 1:34 am

    Wow, look at those succulent chicken pieces! I have never had the chicken/scallop combination, but why not, it looks delicious! Thanks for the entry!


  7. daphne — July 27, 2008 @ 6:24 pm

    Those looked beautifully grilled! Not burnt at all. The acid in the orange juice must have made the chicken pieces very tender. =)


  8. Coffee and Vanilla — July 27, 2008 @ 10:45 pm

    Orange chicken sounds very interesting Wiffy… and I the presentations as well :)


  9. Jeanine — July 28, 2008 @ 12:58 am

    These look delicious! I bet the orange marinade made the kabobs extra tasty. Beautiful pics too!


  10. Peter — July 28, 2008 @ 1:54 am

    Kudos to your chicken & orange kabobs…they look wonderful!


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