Sticky citrus chicken and fruit kebabs

Ingredients

• 4-6 (600-800g) chicken thighs, deboned 
• Salt and milled pepper 
• 3-4 nectarines, quartered 

Marinade: 

• 3 Tbsp (45ml) orange marmalade 
• Juice (60ml) and zest of 2 limes 
• Glug of olive oil 
• 2 tsp (10ml) PnP crushed garlic and ginger 
• ½ tsp (3ml) smoked paprika or chipotle spice 
• 2 sprigs each fresh thyme and fresh rosemary, leaves picked and chopped 
• Salt and milled pepper 
• Lemon wedges and couscous salad (see cook’s note), for serving 

Method

1. Cut chicken into strips and season. 
2. Combine marinade ingredients and coat chicken thoroughly. 
3. Marinate for 1 hour. 
4. Thread chicken on bamboo skewers, alternating with nectarines. 
5. Braai over medium-hot coals for about 20 minutes, turning and basting regularly with leftover marinade. 
6. Serve with couscous salad and a generous squeeze of lemon juice. 

COOK’S NOTE:

For the couscous salad, mix 1-2 (250-500ml) cups cooked couscous, ½ sliced cucumber, ½ sliced red onion, mint and pomegranate rubies. Drizzle with olive oil and season. 

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