Summer Chicken Kebabs with Barbecue Sauce
LIFE IS DELICIOUS WITH CANDEREL
Summer Chicken Kebabs with Barbecue Sauce
Serves: 4
Preparation time: 25 minutes
Cooking time: 15 minutes
Per portion:
Fat 17.3g (of which saturates 4.5g)
Cals 401 cals
Carbs 10.7g (of which sugar 5.5g)
Ingredients:
8 slices lean thin streaky bacon rashers, cut into three
500g chicken breast fillets, cut into 24 chunks
1 red and 1 yellow pepper, seeded and cut into chunks
4 tsp olive oil
1 tbsp wholegrain mustard
2 tbsp granular Canderel
salt and pepper
Barbecue sauce
227g can chopped tomatoes
1 tbsp tomato puree
4 tsp granular Canderel
2 tbsp red wine vinegar
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
few drops Tabasco sauce (optional)
Method:
Place 8 wooden skewers in water and leave to soak for 20 minutes while making the barbecue sauce and preparing the chicken.
Put all the ingredients for the barbecue sauce into a pan and simmer, stirring for 10 minutes until it has slightly thickened. If you prefer a smoother sauce, whizz in a food processor or puree with a stick blender.
Stretch the pieces of bacon with the back of a knife then wrap each piece around a chunk of chicken. Thread onto the skewers alternating with the peppers. Whisk the olive oil, mustard and Canderel together then brush the kebabs and place them on a preheated barbecue and cook for 10-15 minutes, turning and brushing with the glaze until the chicken is cooked.
Serve with the warm barbecue sauce and plenty of green salad
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