Caribbean Chicken Kebabs
YIELD
SERVES 4
MARINADE & PREP TIME
+-3 HOURS
COOK TIME
20 MINUTES
TOTAL TIME
3 HOURS 40 MINUTES
WHAT TO GET FROM YOUR BOER AND BUTCHER
DEBONED CHICKEN BREASTS OR FILLETS – ASK OUR BUTCHERS
A JAR OF BOER AND BUTCHER CARIBBEAN BRAAI SAUCE
INGREDIENTS
- Boer and Butcher Caribbean Braai sous
- 1kg skinless deboned chicken breasts OR chicken fillets, cut into (more or less 3cm) cubes
- 1 fresh red chilli, finely diced
- Handful of chopped coriander
- 1 red onion, cut into large pieces
- pineapple, cubed
- 1 punnet cherry tomatoes
- Your favourite braai spice
- Canola oil – to brush your kebabs with
STEPS
Pour half the bottle of Caribbean braai sous, red chilli, coriander and chicken in a zip lock bag.
Refrigerate 3hours.
Drain chicken; discard marinade. Thread chicken, onion, pineapple and cherry tomatoes on a skewer. Brush with a bit of Canola oil, and season with you favourite braai spice.
Grill over medium heat for 8 to 10 minutes or until chicken is cooked through, turning and basting several times with Carribbean braai sous.
Best served with a savoury wild rice salad.
