Spiedies

Recipe from: 3/1/2006 12:00:00 AM

Ingredients 19
Servings 12
Time 120

Ingredients

  • 125
    ml
    sauce mayonnaise
  • 5
    ml
    dried tarragon
  • 5
    ml
    dijon mustard
  • 60
    ml
    pineapple juice
  • 3
    ml
    finely chopped garlic
  • 60
    ml
    marinade olive oil
  • 60
    ml
    red wine vinegar
  • 10
    ml
    sugar
  • 1
    garlic clove, crushed
  • 5
    ml
    dijon mustard
  • 2
    ml
    salt
  • 2
    ml
    freshly ground black pepper
  • 2
    ml
    dried tarragon
  • 2
    ml
    dried oregano
  • 1.50
    kg
    spiedies chicken breast fillets, cut into 2,5 cm cubes
  • 3
    red peppers, cut into 1 x 2,5 cm strips
  • 2
    green peppers, cut into 1 x 2,5 cm strips
  • 1
    large onion, cut into wedges
  • 24
    to serve bread rolls
 

Method

35
 
Sauce Blend the ingredients until just mixed.
Refrigerate until needed.

Marinade Blend the ingredients in a mixing bowl until the sugar and salt have dissolved.

Spiedies Add the chicken cubes to the marinade and leave in the fridge for at least 2 hours.
Drain and thread the ingredients onto 24 kebab skewers in the following order: red pepper, onion, chicken, green pepper, onion, chicken.
Repeat, ending with a piece of red pepper after the fourth chicken cube.
Do not thread the ingredients too tightly.
Braai over medium-hot coals until done.

To serve Unthread the ingredients immediately into the bread rolls.
Moisten with a little sauce and serve with the remaining sauce.

 

Read more on: poultry  |  shallow-fry
 

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