Cranberry Glazed Chicken Kebabs
For the marinade:
35 grams Ocean Spray® Jellied Cranberry Sauce
1 tablespoon chopped ginger
zest of 1 orange
2 tablespoon olive oil
For the kebabs:
1 large skinless, boneless chicken breast, diced
2 large chestnut mushrooms
1 small zucchini, cut into chunks
1 small red pepper, deseeded and cut into chunks
1 small red onion, peeled and cut into wedges
For the couscous:
125 grams cous cous
2 tablespoon chopped parsley
zest and juice of 1 small orange
1 teaspoon white wine vinegar
1 tablespoon olive oil
Sea salt and black pepper
Parsley to garnish
Mixed salad leaves
Pre heat a ridged hot plate or BBQ.
Mix together the marinade ingredients in a bowl.
Add the prepared chicken and vegetables and toss well, coating in the marinade.
Push the chicken and vegetables onto 2 long skewers. Place the skewers on the hot plate and sear for 30 minutes, turning occasionally. (cover with a domed casserole lid or foil to speed up cooking time).
If cooking on the BBQ, place the skewers on the grill above the coals and cook for 20 minutes, turning occasionally.
Meanwhile, place the cous cous in a bowl and pour over 225 ml boiling water or enough to cover the cous cous by 3 cm. Season with salt and pepper. Stir once and cover the cous cous with a tea towel. Leave to stand for 20 minutes.
Remove the cloth and stir in the parsley, orange juice and zest, vinegar and olive oil. Season to taste.
Spoon onto plates and top with the kebabs. Serve garnished with parsley and a salad garnish.