This pomegranate and honey glaze makes an ideal marinade for barbecued chicken kebabs.
This adaptable marinade is perfect for chicken kebabs.
Cut 8 skinless raw chicken thighs into approx. 2cm chunks.
Coat with the marinade, cover and leave overnight ready for barbecuing the next day.
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Diana Henry is a food writer and has written for Saga Magazine and the Sunday Telegraph, and can often be heard on BBC Radio 4.