1 kg. boneless Chicken breasts, cut into bite-sized pieces
1 red bell pepper, cored, seeded and cut into bite sized pieces
1 yellow bell pepper, cored, seeded and cut into bite sized pieces
Crisp green salad, to serve
How to Make Nectarine-Glazed Chicken Kebab
Place the nectarines, ginger, garlic, soya sauce, Worcestershire sauce and oil in a small food processor or blender and process until completely smooth.
Place the chicken and bell peppers in a non metallic bowl and pour over the marinade.
Cover and set marinade in the refrigerator for 5 minutes.
Thread the pieces of chicken and bell pepper onto metal skewers and cook under a pre-heated medium broiler or on a barbeque grill for 12-15 minutes, turning frequently, or until the chicken is cooked through.
Serve with a crisp green salad.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.