Best 6 Spicy Orange Kebabs Recipes

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**Tantalize your taste buds with our delightful Spicy Orange Kebabs, a symphony of flavors that will dance on your palate.**

Succulent chicken or tofu, marinated in a tantalizing blend of zesty orange juice, fiery chili flakes, fragrant ginger, savory garlic, and a hint of honey, is skewered and grilled to perfection. The result is a symphony of flavors that will tantalize your taste buds and leave you craving more.

Accompanying these delectable kebabs is a selection of three tantalizing sauces that will elevate your dining experience to new heights. The classic tzatziki sauce, a cool and refreshing cucumber-yogurt dip, perfectly complements the spicy kebabs, while the vibrant orange sauce, bursting with citrusy sweetness, adds a delightful tang. For those who crave a touch of heat, the spicy orange sauce, infused with fiery chili peppers, will set your taste buds ablaze.

These Spicy Orange Kebabs are not only a culinary delight but also a versatile dish that can be enjoyed in various settings. Whether you're hosting a backyard barbecue, planning a picnic in the park, or simply seeking a flavorful weeknight meal, these kebabs will be the star of the show.

So, gather your ingredients, fire up your grill, and embark on a culinary journey that will leave you and your loved ones captivated. Let the aroma of grilled chicken or tofu, infused with zesty orange and fiery spices, fill your kitchen as you create this unforgettable dish.

Check out the recipes below so you can choose the best recipe for yourself!

SPICY BEEF KEBABS



Spicy Beef Kebabs image

Provided by Alton Brown

Categories     main-dish

Time 2h32m

Yield 4 servings

Number Of Ingredients 10

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil
Special equipment: 4 (12-inch) metal skewers

Steps:

  • Cut the beef into 1 1/2 to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
  • In the bowl of a food processor combine the garlic, paprika, turmeric, cumin, salt, pepper and red wine vinegar. With the processor running drizzle in the olive oil.
  • Pour the marinade over the meat and toss to coat. Place in the refrigerator in an airtight container or a sealable plastic bag and allow to marinate for 2 to 4 hours.
  • Preheat the grill to medium-high heat. Thread the meat onto the skewers leaving about 1/2-inch in between the pieces of meat. Place on the grill and cook, with lid lowered, 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap and allow to rest for 2 to 3 minutes prior to serving.

SPICY BEEF KEBABS



Spicy Beef Kebabs image

Although many cuts, from the round to the chuck, have kabob potential, I believe the sirloin primal best delivers that perfect balance of beefy flavor and meaty texture that you expect from something as elemental as a kabob. I also like sirloin because it's very easy to fabricate in the home kitchen environment. Oh, and if you've ever heard that story about King Henry VIII having knighted this cut of meat, thus making it Sir Loin, that's crazy talk. The sir comes from the French for "under." Sirloin actually means "under the loin." This recipe first appeared in Season 9 of Good Eats.Photo by Lynne Calamia

Provided by Level Agency

Categories     Mains

Time 2h30m

Number Of Ingredients 9

1 1/2 to 2 pounds boneless beef sirloin
3 cloves garlic, minced
2 teaspoons hot smoked paprika
1/2 teaspoon ground turmeric
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/3 cup red wine vinegar
1/2 cup olive oil ((not extra virgin))

Steps:

  • Cut the beef into 1 1/2- to 1 3/4-inch cubes and place into a large mixing bowl. Set aside.
  • Combine the garlic, paprika, turmeric, cumin, salt, pepper, and red wine vinegar in the bowl of a food processor. With the processor running, drizzle in the olive oil. Pour the marinade over the meat and toss to coat. Place in an airtight container or a zip-top plastic bag and marinate in the refrigerator for 2 to 4 hours.
  • Heat a grill to medium-high. Thread the meat onto the skewers, leaving about 1/2 inch between the pieces of meat. Place on the grill and cook, with the lid lowered, for 2 to 3 minutes per side, 8 to 12 minutes in all (8 minutes for rare and 12 for medium). Remove from the heat to aluminum foil, wrap, and allow to rest for 2 to 3 minutes prior to serving.

ORANGE CHICKEN KEBABS WITH FRIED STICKY RICE BALLS RECIPE BY TASTY



Orange Chicken Kebabs With Fried Sticky Rice Balls Recipe by Tasty image

Orange chicken is always great, but it's even better paired with sticky rice balls and fried to golden brown perfection. These skewers are great for dinner, or to pass around as a party snack. The marinade works double duty here - use half to flavor the chicken and reduce the other half to make a sticky glaze to brush over the finished kebabs.

Provided by Tresha Lindo

Categories     Appetizers

Time 1h30m

Yield 10 kebabs

Number Of Ingredients 21

1 cup orange juice
1 cup chicken stock
1 tablespoon orange zest
¼ cup rice wine vinegar
2 tablespoons soy sauce
2 tablespoons granulated sugar
1 tablespoon garlic, grated
1 tablespoon fresh ginger, grated
½ teaspoon red pepper flakes
1 ½ lb boneless, skinless chicken thighs, cut into 1½-inch (3 cm) cubes
8 cups vegetable oil
⅓ cup corn starch, divided, plus 1 tablespoon cornstarch
1 tablespoon water
⅓ cup all purpose flour
1 tablespoon kosher salt
2 tablespoons sesame seeds
2 tablespoons scallions, thinly sliced
1 ½ cups sushi rice
2 cups water
1 ½ teaspoons kosher salt
10 wooden skewers, 12 in (30 cm)

Steps:

  • Rinse the sushi rice in a fine-mesh strainer until the water runs clear, then transfer to a medium bowl, cover with water, and soak for at least 30 minutes, up to 2 hours.
  • While the rice is soaking, marinate the chicken: In a medium bowl, mix together the orange juice, chicken stock, orange zest, rice wine vinegar, soy sauce, sugar, garlic, ginger, and red pepper flakes. 3. Transfer half of the marinade to a large bowl, setting the rest aside.
  • Add the chicken thighs to the large bowl of marinade. Toss to coat, then cover with plastic wrap and marinate in the refrigerator for at least 30 minutes, up to 2 hours.
  • Drain the rice, then add to a heavy-bottomed pot with the water and salt. Bring to a boil over high heat. Reduce the heat to low, cover, and simmer for 12 minutes, until the liquid has been absorbed. 6. Remove the pan from the heat, keeping covered, and let the rice steam for another 10 minutes. Let the rice cool to room temperature.
  • Line a baking sheet with parchment paper.
  • Roll the rice into 20 1-inch (2 ½ cm) balls, then place on the prepared baking sheet and refrigerate until ready to use.
  • Heat the oil in a large Dutch oven or heavy-bottomed pot until it reaches 375°F (190°C). Set a wire rack over a baking sheet.
  • Add the reserved marinade to a medium saucepan. Bring to a boil over medium-high heat, then reduce by half, about 4 minutes.
  • Combine 1 tablespoon of cornstarch and the water in a small bowl, then add to the reduced marinade and whisk to combine, until the sauce is smooth and thick enough to coat the back of a spoon. Remove the pot from the heat and set aside.
  • In a large bowl, combine the remaining ⅓ cup (40 G) cornstarch, the flour, and salt.
  • Remove the chicken from the marinade and add to the flour mixture. Toss until well coated.
  • Leaving ½ inch (1 ¼ cm) of space at the top, alternately thread 2 rice balls and 2 pieces of chicken onto each skewer, allowing them to touch.
  • Fry the skewers in the hot oil, a few at a time, for 4-5 minutes, until golden brown and the internal temperature of the chicken reaches 165°F (74°C). Transfer to the wire rack to drain. Brush the skewers with the sauce.
  • Transfer to a serving platter and garnish with the scallions and sesame seeds. Serve warm.
  • Enjoy!

PORK KEBABS WITH ORANGE AND THYME



Pork Kebabs with Orange and Thyme image

We like to use pork in these kebabs, but lamb or chicken would also benefit from this marinade.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Time 45m

Number Of Ingredients 7

1/4 cup fresh orange juice, plus 1 tablespoon freshly grated zest, and orange wedges for garnish
5 garlic cloves
2 tablespoons coarsely chopped fresh thyme, plus sprigs for garnish
1 tablespoon Dijon mustard
Coarse salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 1/4 pounds boneless pork loin, cut into 1 1/2-inch cubes

Steps:

  • Whisk together orange juice and zest, garlic, thyme, mustard, 1 teaspoon salt, and 1/2 teaspoon pepper in a large bowl. Whisking constantly, pour in oil in a slow, steady stream; whisk until emulsified. Add pork; toss to coat. Cover bowl with plastic wrap, and let pork marinate 20 minutes at room temperature
  • Heat a grill or grill pan until medium-hot. Thread 5 or 6 cubes of pork onto each of 4 skewers; season with salt and pepper. Discard marinade. Grill pork, turning occasionally, until cooked through and slightly charred, about 12 minutes. Garnish with thyme sprigs, and serve with orange wedges.

SPICY ORANGE BBQ SAUCE



Spicy Orange BBQ Sauce image

Tangy and sweet, this sauce is a great compliment for grilled chicken or ribs. The longer you let it simmer, the spicier it will taste. The trick to this sauce is to start with the basic ingredients and then gradually add more of your favorite spice until you reach YOUR desired taste. I like it spicy but you might prefer it sweet. Be careful with the orange zest because it will overwhelm the other flavors if you use to much.

Provided by tornadoes three

Categories     Sauces

Time 15m

Yield 8 serving(s)

Number Of Ingredients 16

1 (16 ounce) bottle Heinz ketchup
1/8 cup honey
1/8 cup brown sugar
1/8 cup butter
3/4 cup Worcestershire sauce (start with 1/4 cup. Add rest gradually stop when you reach your desired taste.)
1 small orange, zest of
1/4 cup diced onion
2 whole bay leaves
1 teaspoon oregano
1 teaspoon basil
1 teaspoon garlic (minced)
1 teaspoon ground mustard
1 tablespoon salt
1 tablespoon coarse black pepper
1 tablespoon dried red chili pepper
3 dashes louisiana hot sauce

Steps:

  • In a med. saucepan over med. heat. Simmer Ketchup, honey, sugar and butter.
  • Stir constantly until butter is completely melted - Do not boil!
  • Add other ingredients- simmer 10 minutes and taste.
  • Gradually add additional seasoning until desired flavor is reached. (ie. Spicier- more pepper, sweeter- more honey.)
  • IMPORTANT.
  • When adding ingredients do not exceed 1/8 teaspoons at a time. After you add, let it simmer for at least five minutes This will bring the flavors and give you a more honest taste.
  • Also if you boil it you'll most likely burn it, so stir constantly.

Nutrition Facts : Calories 134.5, Fat 3.3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 1781.6, Carbohydrate 28.5, Fiber 0.6, Sugar 23.5, Protein 1.3

SPICY CHICKEN KEBABS



Spicy chicken kebabs image

These fresh, spicy kebabs don't just taste great - the whole family will enjoy making them

Provided by Antony Worrall Thompson

Categories     Buffet, Lunch, Side dish, Supper

Time 45m

Yield Makes 20

Number Of Ingredients 11

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2large red peppers , seeded and each cut into 10

Steps:

  • Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
  • Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Nutrition Facts : Calories 103 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Sugar 1 grams sugar, Protein 6 grams protein, Sodium 0.23 milligram of sodium

Tips:

  • For the best flavor, use fresh, ripe oranges. If you don't have fresh oranges, you can use bottled orange juice, but the flavor will be less intense.
  • If you don't have cayenne pepper, you can use another type of chili pepper, such as paprika or chili powder. However, be careful not to use too much, as it can make the kebabs too spicy.
  • If you don't have a grill, you can cook the kebabs in a skillet over medium heat. Just be sure to grease the skillet well so that the kebabs don't stick.
  • Serve the kebabs immediately with your favorite dipping sauce. Some good options include tzatziki sauce, hummus, or mango chutney.

Conclusion:

Spicy orange kebabs are a delicious and easy-to-make appetizer or main course. They are perfect for a party or a weeknight meal. The combination of sweet and spicy flavors is sure to please everyone at the table. So next time you're looking for a new recipe to try, give these spicy orange kebabs a try. You won't be disappointed!

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