750 g
chicken breast fillets, skin removed, cut into 2.5 cm cubes
Lime
Curry Glaze :
1 cup or
315 g lime marmalade
2 tbsp
Dijon mustard
2 tsp
curry powder
1 tbsp
lime juice
Method :
To make glaze, place marmalade,
mustard, curry powder and lime juice in a small saucepan and cook
over a medium heat, stirring for 3 minutes or until ingredients are
combined.
Remove from heat and set aside to
cool.
Thread chicken cubes onto twelve
oiled skewers.
Place skewers in a shallow glass
or ceramic dish, spoon glaze over, cover and set aside to marinate
for at least an hour.
Remove chicken from glaze and
reserve any remaining glaze.
Cook kebabs on a lightly oiled,
preheated barbecue, turning frequently and brushing with reserved
marinade for 8-10 minutes or until cooked.