Grilled Maple Orange Beef Kabobs

A maple-y marinade recipe gives these beef kabobs a Canadian accent — even more so if you substitute Canadian whisky for the orange juice.
Yield 4 Servings Prep. Time 10 min Marinating Time 30 min Cooking Time 10 min Total Time 50 min


Here are the following ingredients:

  • ¼ cup (60 mL) cider vinegar
  • 2 cloves garlic, minced
  • 2 tbsp (30 mL) chopped green onions
  • 2 tbsp (30 mL) EACH maple syrup and vegetable oil
  • 1 tbsp (15 mL) orange juice or whisky
  • ½ tsp (2 mL) ground cloves
  • ½ tsp (2 mL) EACH salt and pepper
  • 2 tbsp (30 mL) cornstarch
  • 1 lb (500 g) Beef Inside Round Marinating Cubes, 1-inch (2.5 cm) cubes
  • Bamboo skewers
  • 2 oranges, peeled and cut into large chunks

Shopping List

Here are the following shopping items to buy:


Follow these cooking methods/directions:

  1. Combine vinegar, garlic, onions, maple syrup, oil, orange juice, cloves, salt and pepper in large sealable freezer bag. Pour 2 tbsp (30 mL) into a small bowl and set aside for basting. Mix cornstarch into marinade in bag until dissolved. Add beef to bag, turning to coat; seal and refrigerate for 30 to 60 minutes. Meanwhile, soak skewers in water for at least 30 minutes.

  2. Discard marinade from meat. Pat beef cubes dry with paper towel. Thread beef cubes onto soaked skewers alternating with orange chunks.

  3. Grill kabobs over medium-high heat in a closed barbecue for about 8 to 10 minutes, turning to brown all sides, until cooked to 145°F (63°C) for medium-rare at the least (or 160°F/71°C for medium, or 170°F/77°C for well-done).