Bacon Bourbon Chicken Kebabs

Ingredients Chicken Kebabs.

By Jord Althuizen Smokey Goodness

(for 4 persons)

• 800 grams of chicken fillet diced
• 300 grams of smoked bacon bacon cut into strips
• 2 tsp salt
• 1 tsp ground black pepper
• 1 tsp garlic granules
• 1 teaspoon of onion granules
• 1 tbsp smoked paprika powder
• 1 tbsp crystal sugar
• 2 garlic cloves, coarsely chopped
• 1/4 bunch of chives, cut into rings
• 1/4 bunch of parsley parsley, finely chopped
• 40 ml of bourbon whiskey

IngredientsBourbon BBQ Sauce

• 200 ml Smokey Goodness Finest BBQ Sauce
• 40 ml Bulleit Bourbon Whiskey

Necessities:

• Food processor with chopping knives
• 4 large flat kebab skewers
• BBQ for direct grilling
• Thermapen
• Glaze brush

Step 1: Put the chicken and the smoked bacon in the food processor with chopping knives and make until a smooth puree results. Add the remaining ingredients for the kebab and let the machine run for a few minutes, until everything is well mixed.

Step 2: Fold the meat around the skewers with wet hands and form a long kebabs. Place this and the fridge and let them set for at least 1 hour.

Step 3: Go, Go, Go! Fire Up The Q! Prepare your bbq for direct cooking (180°C).

Step 4: Place the kebabs on the hot grid and turn them in about 8 minutes to a core temperature of 64°C.

Step 5: Mix the bbq sauce with the bourbon and brush the kebabs on both sides with the sauce. Let the sauce thicken on the grill for 1 minute.

Step 6: Sprinkle with some coarsely picked parsley and serve with sandwiches or pitas

ENJOY!