BBQ Chicken & Pepper Kebab with Garlic Mayonnaise
Juicy chicken and chorizo kebabs with peppers and red onion, grilled to perfection and served with a creamy homemade garlic sauce. A simple and delicious BBQ or midweek meal.
Gareth Mullins
Gareth Mullins
Recipe - Athy - Pettitt's
BBQ Chicken & Pepper Kebab with Garlic Mayonnaise
Prep Time20 Minutes
Servings6
Cook Time20 Minutes
Ingredients
4 SuperValu chicken breasts
1 Supervalu Signature Taste chorizo
2 SuperValu peppers
2 SuperValu red onions
Splash Supervalu olive oil
100ml SuperValu crème fraiche
2 tablespoons Supervalu mayonnaise
1 SuperValu garlic clove
1/2 SuperValu lemon
1 tablespoon cracker black pepper
Directions
Ingredients
For the Chicken Kebab
- 4 SuperValu chicken breasts, diced
- 1 Signature Tastes chorizo, diced
- 2 SuperValu peppers, diced
- 2 SuperValu red onions, diced
- Splash of SuperValu olive oil
For the Garlic Sauce
- 100ml SuperValu crème fraiche
- 2 tbsp SuperValu mayonnaise
- 1 SuperValu clove of garlic
- ½ SuperValu lemon, juiced
- 1 tbsp cracked black pepper
- Salt to taste
Method
- To make the kebabs, place all the ingredients into a bowl, mix well and season with salt and pepper.
- Skewer the chicken, chorizo and vegetables onto the skewers. Place in the fridge for a couple of hours until ready to grill. Remove from the fridge 20 minutes before cooking.
- Sear the kebabs on the grill, cooking for 6 minutes on each side.
- Season well with salt and pepper.
- Ensure the chicken is cooked through and piping hot, then allow the meat to rest for 3–4 minutes before serving.
- To make the garlic sauce, simply combine all the ingredients and serve.
Top Tip: Soak the skewers in water for a few hours before cooking to prevent them from burning.
20 minutes
Prep Time
20 minutes
Cook Time
6
Servings
Recipe
Ingredients
For the Chicken Kebab
- 4 SuperValu chicken breasts, diced
- 1 Signature Tastes chorizo, diced
- 2 SuperValu peppers, diced
- 2 SuperValu red onions, diced
- Splash of SuperValu olive oil
For the Garlic Sauce
- 100ml SuperValu crème fraiche
- 2 tbsp SuperValu mayonnaise
- 1 SuperValu clove of garlic
- ½ SuperValu lemon, juiced
- 1 tbsp cracked black pepper
- Salt to taste
Method
- To make the kebabs, place all the ingredients into a bowl, mix well and season with salt and pepper.
- Skewer the chicken, chorizo and vegetables onto the skewers. Place in the fridge for a couple of hours until ready to grill. Remove from the fridge 20 minutes before cooking.
- Sear the kebabs on the grill, cooking for 6 minutes on each side.
- Season well with salt and pepper.
- Ensure the chicken is cooked through and piping hot, then allow the meat to rest for 3–4 minutes before serving.
- To make the garlic sauce, simply combine all the ingredients and serve.
Top Tip: Soak the skewers in water for a few hours before cooking to prevent them from burning.
