Author: 
Kebabs are perfect for both a summer barbecue or a winter supper. They can be made well in advance and the ingredients can be varied to suit your own preference. Fruit and a curried honey marinade are delicious with chicken and help to keep it moist during cooking.
SERVES 4
MARINADE
1/2 cup/90 ml/6 tbsp clear honey
1/4 cup/60 ml/4 tbsp light olive oil
rind and juice 1 orange
2 doves garlic, crushed
1.5 ml/1 tbsp Worcestershire sauce
5 ml/1 tsp coriander seeds, crushed
S ml/I tsp curry powder
salt
4 large boneless chicken breasts, skinned
8 rashers streaky bacon, diced
16 dried apricot halves (non-soak variety)
2 firm bananas, cut into 2.5 cm/1 in slices
15 ml/1 tbsp lemon juice
Directions:
- Shake all the marinade ingredients together in a screw top jar.
- Cut the chicken into neat 2.5 cm/I in cubes. Place in a bowl and pour over the marinade, Cover and keep in a refrigerator for 6 hours, or until required.
- Stretch the bacon rashers with the back of a knife. Cut each into half and form into rolls.
- Alternately thread pieces of chicken, apricot halves, banana chunks and bacon rolls onto skewers.
- Brush with the remaining marinade and cook for 10 to 15 minutes under a pre-heated grill (broiler) turning and basting frequently, until the chicken is cooked and sizzling.
- Serve warm with crusty bread and salad.
If you are using bamboo skewers, soak these in water for 30 minutes beforehand to prevent them from burning
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