Grilled bacon, bourbon chicken kebabs
“Bacon and Bourbon are the perfect ingredients for USA style chicken kebabs”
Bacon and bourbon are two ingredients you aren’t likely to find in a Middle-Eastern kitchen, but that doesn’t mean they aren’t a perfect fit for these American style chicken kebabs. The addition of the bacon makes for the juiciest and most tender kebabs you’ve ever had. As for the bourbon… well you know. It’s bourbon!
- 28 oz (800g) minced chicken
- 10½ oz (300g) smoked bacon
- 2 tsp salt
- 1 tsp freshly ground black pepper
- 1 tsp granulated garlic
- 1 tsp granulated onion
- 1 tbsp smoked paprika
- 1 tbsp granulated sugar
- 2 cloves garlic, roughly chopped
- ¼ bunch chives, cut into rings
- ¼ bunch flat leaf parsley, finely chopped
- 1⅓ fl oz (40 ml) bourbon
Bourbon BBQ Sauce
- 7 fl oz (200ml) Smokey’s Original BBQ Sauce (See recipe)
- 1⅓ fl oz (40ml) bourbon
- BBQ or grill for direct grilling
- 4 large flat kebab skewers
- Core thermometer
How to make:
Duration: prep 1,5 hours
Cooking: about 10 minutes
Prepare a BBQ for a combination of direct and indirect grilling and heat to 180 °C (356°F). If you’re using wooden skewers, soak them in water so they absorb some moisture and won’t burn on the BBQ.
Combine the chicken mince, half the bourbon, the granulated onion, paprika, sugar, and parsley in a large mixing bowl. Finely chop the bacon and garlic and add to the bowl. Season with salt and freshly ground black pepper and mix well.
In a different bowl, combine the bbq sauce with the other half of the bourbon and set aside. Grab your skewers and dive the chicken mince mixture in 8 even parts. Mold the meat around the skewers and place them on a plate.
Place your skewers on the BBQ on the direct grilling part and grill for 4 minutes. Flip and turn for another 4 minutes.