Orange Marmalade Steak & Chicken Kabobs
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.
- 2 lbs. sirloin
- 2 lbs. boneless chicken thighs
- ¼ cup of steak sauce
- 2 tablespoons Texas Pete hot sauce
- ¼ cup spicy mustard
- 4 oranges
- 1 bag of sweet peppers (optional)
- ½ cup orange juice
- Zest from 1 orange
- 1 (16-ounce) jar orange marmalade
- ⅔ cup rice vinegar
- 2 teaspoons granulated onion
- 2 teaspoons granulated garlic
- 2 teaspoon 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.