These kebabs are marinated in Indian and Asian flavours and served hot off the grill. They have a marmalade glaze for a hint of sweetness. So delicious, so easy, they make a fun lunch for guests or family. Serve with Lebanese or pita bread and a simple green salad.
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¼ cup (60 ml) dry white wine or freshly squeezed orange juice
1 tablespoon salt-reduced soy sauce
4 garlic cloves, crushed
1 teaspoon cumin seeds, toasted and crushed
1 teaspoon white sugar
500g skinless chicken breast fillet, cut into 2.5-cm chunks
Mix 2 tablespoons of the wine, the soy sauce, garlic, cumin seeds and sugar in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for 20 minutes.
Preheat the grill to moderate. Alternately thread the chicken pieces, orange wedges, zucchini chunks and spring onion lengths onto eight 30-cm metal skewers, dividing the ingredients evenly among the skewers. Brush with oil.
Grill the kebabs, turning often, until the chicken juices run clear, about 8–10 minutes.
Heat the marmalade and remaining wine in a small saucepan just until the marmalade melts, about 3 minutes. Brush the kebabs with the glaze and cook for 1 minute longer, turning once.
Some more ideas…
• Toasting cumin seeds before crushing them gives the marinade a richer, more complex flavour than using ground cumin. Toast the seeds in a small heavy-based frying pan over a medium–low heat, shaking the pan almost constantly, until they turn slightly darker and become fragrant, about 3 minutes. Immediately remove them from the pan so they won't burn. Use a mortar and pestle to crush the seeds. Alternatively, put the seeds into a small, sturdy plastic bag and close the bag, pushing out the extra air. Put the bag on a cutting board, and pound the seeds with a hammer, meat mallet or rolling pin. • Replace the chicken with turkey breast. With less saturated fat than any other meat, turkey is a heart-smart choice. One of the leanest meats available, turkey breast contains less saturated fat than chicken.
Using both the white bulb and leaves of spring onions increases the betacarotene provided, as this all-important anti-oxidant is found in the green part of the vegetable.