Redcurrant Jelly and Rosemary Chicken Skewers

INGREDIENTS

500g fresh chicken, chopped into cubes

½ cup Delmaine Redcurrant Jelly

2 tablespoons fresh rosemary

2 cloves garlic crushed

150ml red wine

Salt & pepper to taste

Olive oil to cook

DIRECTIONS

Thread chicken cubes evenly onto four metal or soaked bamboo skewers. In a bowl combine jelly, garlic, rosemary and red wine. Place skewers in a shallow tray and spread jelly mixture over them, ensuring they are completely coated. Refrigerate for at least an hour. 

Grill or barbecue for 6 to 8 minutes turning regularly so all sides are cooked.