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.
