We cooked on a bbq, but pretty sure griddle pan is about the same sort of timing.
2 tbsp orange marmalade
2 tbsp extra virgin olive oil
1 tsp chilli powder
1 tbsp white wine vinegar
2 red onions, 1 peeled, trimmed and cut in quarters lengthways, and 1 peeled and finely sliced
1 yellow pepper, trimmed and cut in to 3cm squares
2 chicken breasts, cut into long 1.5cm thick strips
1 small courgette, trimmed and cut in to 1.5cm thick half moons
75g butter beans, drained and rinsed
75g kidney beans, drained and rinsed
75g chickpeas, drained and rinsed
75g cannellini beans, drained and rinsed
1 small bulb of fennel, trimmed, halved and finely sliced
2 sticks of celery, trimmed and finely diced
Small bunch of mint, leaves only finely chopped
1) Mix together the marmalade, olive oil, white wine vinegar and chilli, adding a little salt to the mix. Leave to one side.
2) Now make up the skewers. Break the onion up a bit so that the chunks are a couple of layers thick. Loosely roll up the chicken strips, then you’re ready to go.
3) Start the kebabs with a piece of yellow pepper with its natural curve pointing to the top of the skewer, this way the next piece of vegetable or rolled chicken will sit naturally in the curve securing it. Fill the skewer using half of the courgettes, peppers, red onion and chicken strips, alternating the ingredients. Be sure to finish the skewer with either a curved piece of onion or pepper, this time pointing down to the base of the skewer to secure the ingredients on.
4) Repeat the process with the remaining kebab ingredients. Brush the kebabs all over with the marmalade marinade. Cook the kebabs on a BBQ or hot griddle pan for about 12 minutes, turning regularly. Once turned, keep brushing on the marinade to keep the chicken moist. To be sure the chicken is cooked, cut into a thick piece and check the raw pink flesh has turned to cooked white.
5) While the chicken is cooking make the salad. Mix in a bowl the pulses, chopped mint, sliced onion, celery and fennel. Add the olive oil and a splash of white wine vinegar, then season. Use your hands to toss the ingredients together.
6) Just before the chicken has finished cooking, give it one more brush with some of the marmalade baste.