To make the barbecue sauce: Place all the spices in a pan and lightly roast them for a minute.
Place the spices in a muslin bag, place the oil into the pan and slightly roast the garlic, add the honey, Stella Artois Cidre, and vinegar then bring to a simmer.
Add the spices, salt and tomato, and cook all together on a low heat for about 1 hour and 30 minutes, so that it reduces and thickens, stirring every few minutes.
Pass through a fine sieve once its reaches the right consistency – do not blend or purée.
To make the chicken kebabs: Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes.
Thinly slice along the length of the breast and placed into a bowl, season with salt and pepper and then add enough of the sauce they are well coated – these can then be fed onto the skewers (once fully soaked).
These can then be cooked either in the oven at 180°C for approximately 6-12 minutes each side, or can be cooked on an open barbeque or grill for approximately the same time - make sure the heat is not to high as they could burn.
Serve with the aioli mayonnaise.
To make the aioli mayonnaise: Whisk the mustard garlic, salt, pepper, vinegar and egg yolks in a bowl then slowly pour the oil on to the egg whisking well keep adding all the oil.
Add the spices, you may need to add a little water to the mix as it will get to thick and could split.
*All information included in this recipe has been provided by AB-InBev.