Chicken kebabs with Jack Daniel’s hot chilli BBQ sauce
For the topping
½ bottle Jack Daniel’s® Extra Hot Habanero Barbecue Sauce
100g beef frying steak strips
1 chicken breast
25g mozzarella grated
25g medium cheddar grated
25g sunblushed tomatoes
1 spring onion
1 green chilli sliced
Place the Jack Daniel’s® Extra Hot Habanero Barbecue sauce and olive oil in a small bowl and stir well. Cut chicken into approx 1cm strips and place in a shallow dish, pour over the marinade and toss until fully coated. Cover with cling film and refrigerate for 1hr. Pre-soak wooden skewers.
Remove the chicken from the refrigerator, drain and discard the marinade. Thread the pre-soaked skewers through the chicken in 2 places, a third of the distance from the end. Place a folded piece of foil directly over the exposed wood of the skewers to help prevent burning.
Grill over direct high heat until fully cooked- approx 4mins; brushing surface with butter and turning once halfway through the grilling time, Sprinkle the cooked chicken with fresh chopped coriander & serve with dipping sauce.
Satay dipping sauce
Put all the ingredients in a medium saucepan and bring to the boil over a medium heat. Reduce the heat to low, stir and simmer for approx 10 minutes, until a smooth pourable consistency is reached. Remove from the heat.