Nothing seems quite as perfect for warding off the chill in the air as a warm, comforting beverage in your favorite mug. This month's featured recipe is a well-spiced treat that pairs perfectly with warm donuts or muffins on a frosty fall morning.

Ingredients

• 2 cups Florida's Natural® Brand orange juice
• 1 tsp. grated orange peel
• 1 tsp. honey
• 1-1/2 tsp. chili powder
• 1/4 tsp. ground cumin
• 12 ounces large shrimp in shells, peeled and deveined
• 8 oz. skinless, boneless chicken breast
• 3 small oranges, peeled
• 2 medium red and/or green sweet peppers, cut into 1-inch pieces

Instructions

For sauce, in a small saucepan stir together orange juice, grated orange peel, honey, chili powder, and cumin; cook and stir over medium heat until sauce reduces to approximately 1 cup or coats the back of a spoon. Set aside 1/4 cup sauce. Rinse shrimp and chicken. Pat dry. Cut chicken into 3/4-inch pieces. Divide each orange into 8 wedges, remove seeds. On twelve 8-inch skewers (or six 12-inch skewers), alternately thread chicken, shrimp, and orange with pepper pieces, leaving about 1/4 inch between pieces. In a grill with cover, arrange preheated coals around drip pan. Test for medium heat above pan. Place kebobs on grill over drip pan, cover, and grill for 6 minutes. Carefully turn kebobs (be sure oranges turn with kebobs); brush generously with sauce, cover; grill for 5 to 7 more minutes or until shrimp is opaque and chicken is tender and no longer pink, continue brushing with sauce. Thin reserved 1/4 cup sauce with 1-2 tablespoons water or until desired consistency. Drizzle sauce over kabobs.

Serves 6

Print Recipe