Dish: Yummy Onion & Orange kabobs

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Components of Onion & Orange kabobs

1. Guidelines. of marinade.
2. Instructions. 1/3 cup of Orange marmalade.
3. Step by step. 1/4 cup of white wine.
4. Directions. 1 tsp of soy sauce.
5. Instructions. 1 tsp of worcestershire sauce.
6. Step by step. 1 tbsp of cider vinegar or white vinegar.
7. Instructions. 1 tbsp of vegetable oil.
8. Guidelines. 4 each of green onions, finely chopped.
9. Detaile. of kabob.
10. Directions. 1 medium of onion.
11. Guidelines. 1 1/2 lb of meat, chicken, pork, beef.

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To Make Onion & Orange kabobs

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..

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