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Chicken Marmite Kebabs

Think that Marmite is only for toast? Irish chef Paul Rankin's quick and easy kebabs prove you wrong! Slap them on the barbecue and serve with toasted pitta breads and dips.



  • 1.

    Mix together the Marmite, runny honey and orange and lemon juice. Season with black pepper.

  • 2.

    Brush the chicken with the marinade and slice the young leeks into large chunks.

  • 3.

    Skewer alternatively, chicken and leeks.

  • 4.

    Grill for a couple of minutes on both sides.

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Andrew Graham

Chardonnay, Pinot Noir and Other Whites are the best wines to pair with Chicken Marmite Kebabs.


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