2 Nectarines, halved, pitted, and coarsely chopped
1 ½ piece of fresh root ginger, peeled and coarsely chopped
2 garlic cloves, chopped
1 tsp. soya sauce
1 tsp. Worcestershire sauce
2 tbsp. olive oil
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
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.