These Asian-inspired kebabs have a marmalade glaze for a hint of sweetness. So delicious, so easy, they make a fun lunch for guests or family. Serve with Lebanese or pita bread and a simple green salad.
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60 ml dry white wine or freshly squeezed orange juice
1 tablespoon soya sauce
4 garlic cloves, crushed
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon sugar
500g skinless chicken breast fillet, cut into 2.5-cm chunks
2 large oranges, unpeeled, each cut into 8 wedges
2 zucchini, cut into 2.5-cm chunks
6 spring onions, cut diagonally into 5-cm pieces
1 tablespoon olive oil
160g bitter-orange marmalade
Directions Prep:10min › Cook:15min › Extra time:20min › Ready in:45min
Mix 2 tablespoons of the wine, the soya sauce, garlic, cumin seeds and sugar in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 20 minutes.
Preheat the grill to moderate. Alternately thread the chicken pieces, orange wedges, zucchini chunks and spring onion lengths onto eight 30-cm metal skewers, dividing the ingredients evenly among the skewers. Brush with oil.
Grill the kebabs, turning often, until the chicken juices run clear, about 8–10 minutes.
Heat the marmalade and remaining wine in a small saucepan just until the marmalade melts, about 3 minutes. Brush the kebabs with the glaze and cook for 1 minute longer, turning once.