
1 kilo chicken, fillet | |
2 teaspoon(s) salt | |
2-3 bacon, cut into 2 or 3 pieces | |
1 1/2 tablespoon(s) paprika, sweet | |
1 tablespoon(s) paprika, smoked | |
2 tablespoon(s) granulated sugar | |
1 yellow bell pepper | |
1 red bell pepper | |
1 green bell pepper | |
1 onion, large, dry | |
300 g BBQ sauce | |
parsley, finely chopped |
1. | Cut the chicken fillets into 2 cm pieces. |
2. | Transfer to a bowl, add the salt, mix well, cover with plastic wrap and refrigerate for 1 hour. The salt will marinate the meat and make it soft. |
3. | When ready, remove from refrigerator and wipe off salt with paper towels. |
4. | In a food processor, beat the bacon, sweet paprika, smoked paprika and sugar, until you create a paste. |
5. | Coat chicken with the paste. |
6. | Thread the pieces of chicken on skewers, alternating between chicken, bell peppers and onions. |
7. | Grill for 8-10 minutes, on a very hot grill with a lid, turning them over every 2 minutes, until they are done on all sides. |
8. | Brush chicken kebabs with bbq sauce and once you turn them over 180 degrees, grill for 1 minute. |
9. | Brush with a little more bbq sauce, turn over again and grill for another minute. |
10. | Remove from grill and allow the meat to rest for 5 minutes. |
11. | Serve chicken kebabs with more bbq sauce and some finely chopped parsley. |
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