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
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Recipe Information

Step by step guide to making Barbecue chicken skewers with fresh aioli

  1. To make the barbecue sauce: Place all the spices in a pan and lightly roast them for a minute.
  2. 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.
  3. 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.
  4. Pass through a fine sieve once its reaches the right consistency – do not blend or
    purée.
  5. To make the chicken kebabs: Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes.
  6. 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).
  7. 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.
  8. Serve with the aioli mayonnaise.
  9. 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.
  10. 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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