Barbecue chicken skewers with fresh aioli
A classic chicken kebab recipe using Stella Artois Cidre in the sauce.
Serves: 6
Preparation time: 1 hour and 30 minutes
Cooking time: 15 minutes
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You will need
- For the chicken and barbecue sauce:
- 6 chicken breasts
- 4g juniper berries
- 4g cumin seeds
- 4g fennel seeds
- 4g coriander seeds
- 8 star anise
- 12g black peppercorns
- 500g tomato ketchup
- 50g Worcestershire sauce
- 20 drops of tabasco
- 150g white wine vinegar
- 150g Stella Artois Cidre
- 120g honey
- 1 tablespoon oil
- 3g smoked paprika
- 2g cayenne pepper
- 30g sliced fresh ginger
- 8 whole garlic cloves
- 10 cloves
- 1 stick of cinnamon
- 3g salt
- 5 tomatoes, cut into quarters
- For the fresh aioli mayonnaise:
- 3 egg yolks
- 4 large pinches smoked paprika
- 2 pinches cayenne pepper
- 20 turns of milled black pepper
- 4g English mustard
- 1 tablespoon white wine vinegar
- 400ml vegetable oil
- 2 tablespoons water
- 4g salt
- 3 garlic cloves, finely chopped
Recipe Information
Step by step guide to making Barbecue chicken skewers with fresh aioli
- To make the barbecue sauce: Place all the spices in a pan and lightly roast them for a minute.
- Place the spices in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer.
- Add the spices, salt and tomato, and cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes.
- Pass through a fine sieve once its reaches the right consistency – do not blend or
purée. - To make the chicken kebabs: Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes.
- Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the sauce they are well coated – these can then be fed onto the skewers (once fully soaked).
- These can then be cooked either in the oven at 180°C for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time - make sure the heat is not to high as they could burn.
- Serve with the aioli mayonnaise.
- To make the aioli mayonnaise: Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil.
- Add the spices, you may need to add a little water to the mix as it will get to thick and could split.
*All information included in this recipe has been provided by AB-InBev.
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Nutritional information for Barbecue chicken skewers with fresh aioli
Nutritional information for Barbecue chicken skewers with fresh aioli
Nutrition type | per serving |
---|---|
Calories | 1030 kcal |
Total Fat | 74.5g |
Saturated Fat | 9.6g |
Salt | 3.9g |
Sugar | 41.8g |
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90p
20p/100g
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£1.20
80p/100ml
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£2.50
£4.39/100ml
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£1.95
£3.90/ltr
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£1.19
35p/100g
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£1.99
20p/100ml
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£5.50
£5.50/kg
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22p
22p/ea
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£1.75
£5.00/kg
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60p
32p/100g