Ingredients (10 portions)| Amount | Measure | Name |
|---|
| 1.5 | kg | Chicken, breast |
| 500 | g | Onions |
| | | 20 Rosemary skewers |
| 50 | g | KNORR STIR IT UP Texan BBQ Paste |
| 30 | ml | Oil, Olive |
| 500 | ml | KNORR Sweet Hickory BBQ Sauce |
PreparationAdvance Preparation
Prepare the chicken breast into even sized cubes, rub/brush in the BBQ paste, place in a large bowl and blend with the olive oil, cover, label and refrigerate until required for use. Select 20 firm and mature Rosemary branches for skewrs and remove all the leaves except for a small number at the top
Method
1. Remove the chicken from the marinade and skewer, with the onions, in alternate and even portions on the prepared Rosemary skewers threading with the sharp end and keeping the rosemary leafs to the top.
2. Decant the prepared sauce into a saucepan, bring to the boil, stirring occasionally, place in a gastronom or suitable dish, cover and place in a hot plate bain marie.
3. Place the kebab portions on the charcoal barbeque or grill and cook thoroughly all over ensuring they reach the core cooking temperature.
4. Serve kebabs centre of plate with the BBQ Sauce masked over or served in a dipping bowl.
Handy hint
The barbecue protein should be marinated for a minimum of 1 hour. Ideally marinate overnight under refrigerated conditions. A sqeeze of fresh lemon can be used as an alternative to JIF. The prepared sauce can be regenerated in a bain marie, stirring occasionally and ensuring it reaches core temperature. The grilling bars should be lightly oiled to prevent food from sticking to them.
Nutrition
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish. Serve with a jacket potato, HELLMANN'S Light Mayonnaise and a crunchy green salad.
CCPs
Always wash your hands after handling raw protein or root vegetables
Minimum cooking core temperature to 75oC for thoroughly cooked
Minimum holding temperature 63oC
Reheated food core temperature 82oC
Probes should be cleaned and sanitised before eac
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