Name: Spiedies
Prep time: 120 min
Cook time: 35 min
Total time: 155 min
Yield: 12 servings
Cuisine: Cooking Method
Ingredients: 5.00 ml dried tarragon; 5.00 ml Dijon mustard; 60.00 ml pineapple juice; 3.00 ml garlic cloves, finely chopped; 60.00 ml vinegar red wine; 10.00 ml sugar; 1.00 garlic cloves, crushed; 5.00 ml Dijon mustard; 2.00 ml salt; 2.00 ml black pepper freshly ground; 2.00 ml dried tarragon; 2.00 ml dried oregano; 3.00 red pepper strips; 2.00 green pepper strips; 1.00 onion large, wedges

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Ingredients (15)

sauce mayonnaise

5.00 ml	dried tarragon
5.00 ml	Dijon mustard
60.00 ml	pineapple — juice
3.00 ml	garlic — cloves, finely chopped

marinade olive oil

60.00 ml	vinegar — red wine
10.00 ml	sugar
1.00	garlic — cloves, crushed
5.00 ml	Dijon mustard
2.00 ml	salt
2.00 ml	black pepper — freshly ground
2.00 ml	dried tarragon
2.00 ml	dried oregano

spiedies chicken breast fillets, cut into 2,5 cm cubes

3.00	red pepper — strips
2.00	green pepper — strips
1.00	onion — large, wedges

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Method:

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.