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Cranberry Glazed Chicken Kebabs


  • Delicious recipe Prep time: 15 minutes
  • Delicious recipe Cook time: 30 minutes
  • Delicious recipe Servings: 2



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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

To serve:

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.