Sweet And Sour Kebabs -

Sweet And Sour Kebabs

This marinade contains sugar and will burn very easily, so cook the kebabs slowly and turn them often. Serve these kebabs with Harlequin Rice.

Ingredients

2 chicken breasts, skinned and boned 8 pickling onions or 2 medium onions
4 rindless streaky bacon rashers
3 firm bananas
1 red pepper, diced

FOR THE MARINADE

30ml/2 tbsp soft brown sugar
15ml/1 tbsp Worcestershire sauce
30ml/2 tbsp lemon juice
Salt and freshly ground black pepper

FOR THE HARLEQUIN RICE

30ml/2 tbsp olive oil
1 small red pepper, diced
225g/8oz/generous 1 cup cooked rice
115g/4oz/1 cup cooked peas

Details

Serves: 4

Method

1. Mix together the marinade ingredients. Cut each chicken breast into four pieces, add to the marinade, cover and leave for at least 4 hours, or preferably overnight in the fridge.

2. Peel the pickling onions, blanch them in boiling water for 5 minutes and drain. If using medium onions, quarter them after blanching.

3. Cut each rasher of bacon in half with a sharp knife. Peel the bananas and cut each one into three pieces. Wrap half a bacon rasher around each of the banana pieces.

4. Thread the bacon and bananas on to metal skewers with the chicken pieces, onions and pepper pieces. Brush generously with the marinade.

5. Cook on a low barbecue for about 15 minutes, turning and basting frequently with the marinade.

6. Meanwhile, heat the oil in a frying pan and stir-fry the diced pepper briefly. Add the rice and peas and stir until heated through. Serve the Harlequin Rice with the kebabs.

Related food category:

• Chicken and Poultry