Orange Ginger Steak & Chicken Kabobs

MAKES 16 KABOBS HANDS-ON TIME 35 MINUTES MARINATING TIME 1 HOUR TOTAL TIME 1½ HOURS

4 cloves garlic, minced ½ cup orange juice ⅓ cup soy sauce ¼ cup canola oil 3 tbsp finely grated fresh ginger ½ tsp cayenne pepper 3 tbsp liquid honey

450 g boneless skinless chicken breasts, cut in 1-inch cubes 450 g beef top sirloin grilling steak, cut in 1-inch cubes 3 oranges, cut in ¼-inch thick half-moons 1 red onion, cut in 1½-inch chunks 4 green onions, chopped

In large bowl, whisk together garlic, orange juice, soy sauce, oil, ginger and cayenne pepper. Reserve ¼ cup of the marinade in small bowl; whisk in honey. Cover and set aside.

Divide remaining marinade among 2 large bowls; add chicken and steak to separate bowls of marinade, stirring to coat. Cover and refrigerate, stirring once, for 1 hour.

Meanwhile, soak 16 wooden skewers in water for 30 minutes; drain.

Preheat barbecue to medium-high heat (about 375°F); grease grill. Alternately thread steak and half each of the oranges and red onion onto 8 of the skewers; repeat with chicken and remaining oranges, red onion and skewers. Place kabobs on grill; close lid and cook, turning once, until steak is browned but still pink inside, about 3 minutes per side, and chicken is no longer pink inside, 3 to 4 minutes per side. Brush with remaining marinade; sprinkle with green onions.

PER KABOB about 121 cal, 13 g pro, 4 g total fat (1 g sat. fat), 9 g carb (2 g dietary fibre, 7 g sugar), 30 mg chol, 199 mg sodium, 251 mg potassium. % RDI: 2% calcium, 7% iron, 1% vit A, 32% vit C, 6% folate.