Sticky citrus chicken and fruit kebabs

Serve these juicy skewers with a side of braai halloumi. You can also use other stone fruit, such as peaches or apricots.

45 minutes (plus marinating time)

Makes 8-10

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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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