Onion & Orange kabobs
This was a nice marinade, and seems to match the whole kabob thing. Plus I had an excess of home made marmalade, so it seemed like a good fit. And it ended up pretty easy, and had good flavor.
Onion & Orange kabobs
This was a nice marinade, and seems to match the whole kabob thing. Plus I had an excess of home made marmalade, so it seemed like a good fit. And it ended up pretty easy, and had good flavor.
Open in Cookpad AppSteps
- 1
Mix all the sauce ingredients, in a small sauce pan over low heat. You need to loosen the marmalade.
- 2
Once sauce is mixed well, remove from heat, cool down.
- 3
Cut meat in about 1 inch cubed.
- 4
Mix cooked sauce with meat. Let stay in marinade for at least 1 hour, overnight is much better. Pork and beef seems to like longer to pick up the flavor over chicken.
- 5
Cut onion in half along the equator. Cut one half, in half, down the pole. Now cut each quarter, I thirds, down the pole once again. If you separate the leaves now, you should have larger squares outside and smaller ones from the middle.
- 6
Soak bamboo skewers for at least an hour, metal ones ready right off
- 7
Skewer onion piece, meat, onion piece, etc. Onion should be on each end. I usually like about 5 pieces of meat pet skewer.
- 8
Now cook for about 12 minutes, twisting about every 3 or 4 minutes.
- 9
I find by using the onion only, with 1 inch meat cubed, these cook evenly without raw or overcooked parts. Be careful, the sugar can cause excessive chasing if the heat is too high.
- 10
You can grill these, stove top grill, broil in oven, might be able to use an electric clam shell grill, never tried that.
Cooksnaps
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