nectarine glazed chicken kebabs
How to make nectarine glazed chicken kebabs recipe
Serves 4, Total cooking time 30 minutes
Ingredients:
2 nectarines, halved, stoned and roughly chopped
4 cm (1½ inch) piece of fresh root ginger, peeled and roughly chopped
2 garlic cloves, chopped
1 teaspoon soy sauce
1 teaspoon Worcestershire sauce
2 teaspoons olive oil
600 g (1 lb 5 oz) skinless chicken breast fillets, cut into bite-sized pieces
1 red pepper, cored, deseeded and cut into bite-sized pieces
1 yellow pepper, cored, deseeded and cut into bite-sized pieces
crisp green salad, to serve
Method:
Place the nectarines, ginger, garlic, soy sauce, Worcestershire sauce and oil in a small food processor or blender and blitz until completely smooth.
Put the chicken and peppers in a nonreactive bowl and pour over the marinade. Cover and leave to marinate in the refrigerator for 5 minutes.
Thread the pieces of chicken and pepper on to metal skewers and cook under a preheated medium grill or on the barbecue for 12–15 minutes, turning frequently, or until the chicken is cooked through. Serve with a crisp green salad.
For chicken & nectarine salad:
whisk together 1 tablespoon white wine vinegar, 3 tablespoons olive oil, 1 tablespoon chopped mint, 1 teaspoon clear honey and ½ teaspoon Dijon mustard in a bowl.
Toss together 3 halved, stoned and sliced nectarines, 400 g (13 oz) cubed ready-cooked chicken breasts, 1 chopped cucumber, ½ sliced red onion and 50 g (2 oz) rocket leaves in a serving bowl. Toss with the dressing and serve with crusty bread. Total cooking time 10 minutes.
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| nectarine glazed chicken kebabs |
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