Chicken and bacon skewers are made by rolling chicken pinwheels layered with bacon, garlic and tomato puree. The perfect skewer for your next barbeque.
Course: Main Course
Servings: 1skewer per person
Rolling pin or meat mallet
100gChicken breast per personcut into strips and flattened between clingfilm
50gBacon rashers per personenough to top each chicken strip
1TablespoonTomato puree(more or less depending on how many chicken strips you have)
1cloveGarlic (Minced)(use 1 clove per tablespoon of puree)
Salt to taste
Bamboo skewers soaked in water
Cut each chicken breast into long thin strips and flatten slightly between layers of clingfilm
Sprinkle the chicken strips with salt to taste
Combine the tomato puree and minced garlic
Spread each chicken strip with a little tomato/garlic mixture
Top each chicken strip with a slice of bacon.
Roll up each chicken strip into a pinwheel and place it on a bamboo skewer. I make 4 per skewer.
Grill on the barbeque for approximately 10 minutes, turning often.
The bacon should just cover the chicken strip. If the rashers are too big, cut to size with kitchen scissors.If you are using bamboo skewers, soak them in water for a couple of hours before using so that they do not burn on the barbeque. To cook on the barbeque - Arrange around the edge of the fire. Don't place them directly over the coals or they will burn. Turn the skewers freqently to allow them to cook on all sides.To cook in the oven - Lay the skewers on a baking tray lined with tin-foil or on a baking rack placed above the tin-foil. Bake in a preheated oven 200F / 400C for about 15 minutesTo fry in a frying pan - Heat a small amount of oil in a frying pan and place the skewers in a single layer. Fry gently turning occasionally for about 10 minutes, turning occasionally to brown on all sides.To test whether the chicken is cooked- insert a toothpick into the chicken. If the juices run clear the chicken is done.
Chicken and bacon skewers first appeared on foodleclub.com on 10 June 2019