Pomegranate & Elderflower Glazed Chicken Kebabs
These are perfect to pop on a barbecue. Alternatively, griddle them, allow to cool, and pack up for a picnic, making sure you include an ice pack with them! The delicious sweet glaze can also be used for salmon fillets.
Preparation time: 20mins
Cooking time: 20mins
- 4 chicken breasts
- 1 courgette
- 1 red pepper
- 1 yellow pepper
- 1 red onion
- 8 tbsp bottlegreen Pomegranate & Elderflower Cordial
- 8 tbsp olive oil
- 1 tbsp red wine vinegar
- 2 tsp Dijon mustard
- 1 tsp cornflour
- 1. Cube the chicken and peppers, cut the courgette into thick slices and the onion into wedges. Thread the chicken and kebabs alternately onto wooden kebab sticks (soak the sticks first for 20mins to avoid burning).
- 2. Mix together the cordial, olive oil, vinegar and mustard, spoon half over the kebabs and leave to marinate for at least 20mins. Barbecue or grill for approx. 20mins, turning at regular intervals until completely cooked through.
- 3. Mix together the cornflour and remaining dressing to a smooth paste, place in a small pan, heat gently until thickened and spoon over the kebabs. Serve with a peppery wild rocket salad.