Kebabs, satay, skewers – whatever you want to call them, they are fast to make and fun to eat. The June 2010 issue of Everyday Food includes three very easy glazes for kebabs, all made with orange marmalade. I made the soy-ginger glaze last night for beef kebabs and it was great.

If you are using wooden skewers, soak them for at least 30 minutes so they won’t burn up on the grill. Be sure to brush the kebabs with the glaze for just a few minutes before they are done; otherwise the sugar in the glaze will burn. You can also brush some on after the kebabs have been removed from the grill. If you are trying to avoid additives and preservatives, be sure to read the label on the marmalade carefully, as many include artificial colours, flavours and preservatives. I used Robertson’s Golden Shred orange marmalade (which is also great on toast!). If you try the other glazes, be sure to use tamari soy sauce, fresh lime juice, and additive-free mustard. For chipotles in adobe sauce, try Herdez brand, which is additive-free.

I served the kebabs with jasmine rice and, of course, vegetable kebabs. You can use any vegetable, but I used red pepper, yellow pepper and Vidalia onion.

Glazes for Kebabs

Orange-mustard (good with shrimp kebabs)

Stir together ¼ cup orange marmalade and 1 ½ tsp grainy mustard

Soy-ginger (good with beef kebabs)

Stir together ¼ cup orange marmalade, 1 1/2 tsp soy sauce and 1 tsp grated peeled ginger

Chipotle-lime (good with pork kebabs)

Stir together ¼ cup orange marmalade, 1 ½ tsp liquid from chipotle chiles in adobo and 1 tsp fresh lime juice

From the June 2010 issue of Everyday Food