Marmalade and Wine Chicken Kebabs

Pete and I had an impromptu braai the other evening and all I had out defrosted were chicken breasts – not the most ideal thing for the braai but nonetheless, it was decided that we were to braai so onward with the plan.Β  We opted to have pap and sous (always a hit) while I very quickly turned the chicken breasts into kebabs with some veg and a little marinade which was absolutely delicious!Β  The chicken was lovely and juicy while the onions and broccoli were perfectly al dente and the mushrooms were beautifully soft and full of the flavours of the marinade.

Marmalade and Wine Chicken Kebabs



75ml orange marmalade
60ml red wine
15ml whole grain mustard
15ml olive oil
8 skewers – remember to soak the wooden variety for 30 minutes to an hour before using
3 chicken breasts cut into chunks
1 onion cut into chunks
Broccoli florets
Mushrooms quartered


  1. Mix all of the ingredients for the marinade and set aside.
  2. Skewer the chicken and veggies in any combination you like.
  3. Pour over the marinade.
  4. Braai the kebabs (not for very long – you don’t want them drying out) basting with the marinade.

52 thoughts on “Marmalade and Wine Chicken Kebabs

  1. I think it was a wise idea making kebabs out of the chicken breasts, otherwise I fear they would have dried out on the grill. Your marinade sounds perfect!

  2. I have enjoyed discovering your blog! Can’t wait to take a look at your book too. Your photos are wonderful! Do you do your own photography?

    What is “pap and sous”?

    • Aah, thanks so much Pamela, thanks for stopping by. I do do my own photography, well for the most part – I am still a learner in that field!
      “Pap” is maize meal – the closest alternative would be polenta and “sous” is a tomato and onion gravy. Pap and sous are very proudly South African. πŸ™‚
      Have a happy day. πŸ™‚

  3. Wow, red wine and marmalade, I would never have thought to combine that! I love this! I’m so often left with coming up with dinner simply using what I have on hand….and these are ingredients I most always have on hand!!

  4. I (or should I say my kids) love orange marmalade as marinade for chicken. I have teriyaki chicken recipe using orange marmalade and kids get so excited eating it. Now I see yours, I think “I” prefer this one with wine and mustard. Looks delicious!

  5. Pingback: Marinade Recipes – Aromatic Finger Lickin’ Pork « Meanderings through my cookbook

  6. Gorgeous Mandy… You know, I find marmalades always give rise to the most tender, juicy results… the chicken is never dry; it’s the perfect basting/cooking method and orange is just perfect this time of year!

  7. Pingback: Orange chicken skewers | Rufus' Food and Spirits Guide

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