134
Chicken kebabs with a balsamic sauce
Serves 4
Ingredients:
4 chicken breasts
1 red pepper
1 green pepper
For the sauce:
3 dsp sugar
1 dsp butter
4 dsp chicken stock (instant)
4 dsp chilli sauce
2 dsp balsamic vinegar
1 dsp sesame seeds
Method:
1. Rinse the chicken under running water, and
pat dry. Cut each breast into approx. 3 x 3
cm chunks
2. Wash the peppers and slice the tops off
them. Remove the seeds and membranes.
Chop into 3 x 3 cm chunks.
3. Spear the meat and peppers alternately onto
4 kebab skewers. Place the kebabs into an
oiled perforated container, and steam for 7–
10 minutes at 100°C.
4. Caramelise the sugar in a pan. Remove from
the heat, and mix in the butter and chicken
stock. Replace the pan on the hob, and bring
to the boil. Simmer gently for
2–3 minutes, stirring all the time. Stir in the
chilli sauce, balsamic vinegar and sesame
seeds, and season with salt.
Tip
Balsamic vinegar has a low acidity
level, which makes it ideal for use in
salad dressings and sauces as well as
in marinades for meat, fish and
vegetables.
Made from fermented grape must, it
is dark brown in colour and has a
sweet and mellow aroma. The most
famous balsamic vinegar comes from
Modena in Italy, where it has been
made for over 250 years.
