Espresso Chicken Kebabs
Ingredients
CHICKEN & BRINE
- 1 pk Mt Barker free range diced chicken breast
- 90ml Espresso coffee
- 400ml Water
- 1 Star Anise
- 1 Bay leaf
- 38g Salt
- 38g Sugar
- ½ Medium sized orange
- 1 Clove
EXTRAS FOR KEBABS
- 1 Aubergine – cubed
- 1 Red capsicum – cubed
- 1 pk Yellow baby squash – sliced
- 1 Red onion – Sliced / cubed
- 1 pk BBQ wooden skewers
BBQ SAUCE
- 90ml Espresso coffee
- 90ml Any BBQ sauce of your choice
DIPPING SAUCE
- 180g Mascapone cheese
- 90ml Espresso coffee
Method
- Brine your diced chicken breast for 12-24 hours prior to cooking.
- Once ready to cook, empty out brine solution and leave chicken to dry a bit on the side while you prep your veg.
- Once all your veg is prepped start building your kebabs on your wooden skewers. A piece of chicken, followed by some onion, then some capsicum, then more chicken and so forth.
- Fire up your BBQ and when ready, place your kebabs to cook, basting them with a brush and your espresso BBQ sauce mixture. Rotate them frequently and keep basting with every rotation.
- Serve with a delicious and fresh salad or mash potatoes as your sides, and drizzle with your mascarpone dipping sauce.
