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.  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!  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

Ingredients

Marinade

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

Method

  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.

Low Gi Chicken Kebabs

Even though for a lot of you, the weather is getting cooler, we are heading into warmer weather, which means we will be enjoying a lot more meals outdoors on the braai (barbecue) and these kebabs are a perfect start to the season.  Pair these with a Low GI Apple and Cabbage Salad.  Yummy.

Low GI Chicken Kebabs


Ingredients

500g chicken breasts skinned and cubed
Button mushrooms
Onion cut into thick slices
Alternatively any vegetables of your choice

Marinade

1 garlic clove crushed
65ml soy sauce
65ml lemon juice
½ small onion peeled and grated

Method

  1. Place the chicken on the skewers alternating with the vegetables and place in a shallow dish.
  2. In a glass bowl, mix the garlic, soy sauce, lemon juice and onion and microwave on high for 1 – 2 minutes to cook the onion.
  3. Pour the marinade over the kebabs and marinate for 1 hour or longer if time permits.
  4. Braai (barbecue) the kebabs turning every 2 minutes until cooked.  Alternatively, grill the kebabs in the oven.

 

Submitted by:  Desiree Visagie, Johannesburg