Barbecue Recipes

SWEET AND SOUR KEBABS

This marinade contains sugar and will burn very easily, so cook the kebabs slowly and turn them often. Serve these kebabs with Harlequin Rice.

INGREDIENTS
2 chicken breasts, skinned and boned
8 pearl onions or 2 medium onions
4 slices lean bacon
3 firm bananas
1 red bell pepper, diced

FOR THE MARINADE
2 tablespoons brown sugar
1 tablespoon Worcestershire sauce
2 tablespoons lemon juice
salt and freshly ground black pepper

FOR THE HARLEQUIN RICE
2 tablespoons olive oil
1 small red bell pepper, diced
generous 1 cup cooked rice
1 cup cooked peas

SERVES 4

1. Mix together the marinade ingredients. Cut each chicken breast into four pieces, add to the marinade, cover and leave for at least 4 hours, or preferably overnight in the refrigerator.

2. Peel the pearl onions, blanch them in boiling water for 5 minutes and drain. If using medium onions, quarter them after blanching.

3. Cut each slice of bacon in half with a sharp knife. Peel the bananas and cut each one into three pieces. Wrap half a bacon rasher around each of the banana pieces.

4. Thread the bacon and bananas onto metal skewers with the chicken pieces, onions and pepper pieces. Brush generously with the marinade.

5. Cook on a iow grill for about 15 minutes, turning and basting frequently with the marinade.

6. Meanwhile, heat the oil in a frying pan and stir-fry the diced pepper briefly. Add the rice and peas and stir until heated through. Serve Harlequin Rice with the kebabs.