Nectarine-Glazed Chicken Kebabs

cook 30 mins
  • 2 nectarines, halved, stoned and roughly chopped
  • 4-cm (1 1/2-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 1/4 lb) 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
  • Place the nectarines, ginger, garlic, soy sauce, Worcestershire sauce and oil in a small food processor or blender and blitz until completely smooth.
  • Place the chicken and peppers in a non-metallic 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.
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