This Ramadan, I got inspired by @driscollsmiddleeast berries and created these Chicken Berry Kebabs – a fresh, quick twist on grilled chicken! The berry sauce doubles as a glaze and a dip, paired with crispy onions and coriander for the perfect bite.
Chicken Berry Kebabs
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Cook time:
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- Times
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- Ingredients
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- Nutrition
BY YASMINE IDRISS
This Ramadan, I got inspired by @driscollsmiddleeast berries and created these Chicken Berry Kebabs – a fresh, quick twist on grilled chicken! The berry sauce doubles as a glaze and a dip, paired with crispy onions and coriander for the perfect bite.
Ingredients
- 400g Driscoll’s strawberries
- 125g Driscoll’s raspberries
- 125g Driscoll’s blackberries
- 125g Driscoll’s blueberries
- 4 chicken fillets
- ½ tsp salt
- ½ tsp ground black pepper
- 16 skewers
- 1 tbsp olive oil
- 2 shallots, finely chopped
- 8 cloves of garlic, chopped
- 1 tsp cayenne pepper
- 3 tbsp paprika powder
- 1 tbsp ground cumin
- 2 cups espresso
- 100 ml cider vinegar
- 1 tbsp soy sauce
- 1 tbsp brown sugar
- Salt and pepper to taste
- 1 handful chopped coriander
- 1 red onion, finely chopped
Method
- 1)
Heat oil in a medium frying pan.
- 2)
Add shallots and soften until translucent.
- 3)
Add garlic, chilli powder, paprika powder and cumin and stir. Mix in the coffee and leave to boil until reduced by half.
- 4)
Add the fruits and simmer for 5minutes.
- 5)
Now add the vinegar, soy sauce and sugar then take off the heat. Mix with a stick blender to a smooth paste.
- 6)
Season to taste with salt and pepper.
- 7)
Heat the grill or BBQ.
- 8)
Cut up each chicken fillet into 6 to 8 slices.
- 9)
Thread the slices onto the skewers.
- 10)
Lay them on the grill or BBQ until they are almost cooked on both sides.
- 11)
Brush the kebabs with the paste and grill a little longer.
- 12)
Pour the rest of the sauce in a small bowl and scatter the coriander and red onion on top.