• For the chicken and barbecue sauce:
  • 6 chicken breasts
  • 4g juniper berries
  • 4g cumin seeds
  • 4g fennel seeds
  • 4g coriander seeds
  • 8 star anise
  • 12g black peppercorns
  • 500g tomato ketchup
  • 50g Worcestershire sauce
  • 20 drops of tabasco
  • 150g white wine vinegar
  • 150g Stella Artois Cidre
  • 120g honey
  • 1 tablespoon oil
  • 3g smoked paprika
  • 2g cayenne pepper
  • 30g sliced fresh ginger
  • 8 whole garlic cloves
  • 10 cloves
  • 1 stick of cinnamon
  • 3g salt
  • 5 tomatoes, cut into quarters
  • For the fresh aioli mayonnaise:
  • 3 egg yolks
  • 4 large pinches smoked paprika
  • 2 pinches cayenne pepper
  • 20 turns of milled black pepper
  • 4g English mustard
  • 1 tablespoon white wine vinegar
  • 400ml vegetable oil
  • 2 tablespoons water
  • 4g salt
  • 3 garlic cloves, finely chopped


  1. 1

    To make the barbecue sauce: Place all the spices in a pan and lightly roast them for a minute.

  2. 2

    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.

  3. 3

    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.

  4. 4

    Pass through a fine sieve once its reaches the right consistency – do not blend or purée.

  5. 5

    To make the chicken kebabs: Place the wooden skewers in a bowl of warm water so they soak for approximately 30 minutes.

  6. 6

    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).

  7. 7

    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.

  8. 8

    Serve with the aioli mayonnaise.

  9. 9

    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.

  10. 10

    Add the spices, you may need to add a little water to the mix as it will get to thick and could split.

  11. 11

    *All information included in this recipe has been provided by AB-InBev.

Nutritional Details

Each serving provides
  • Energy 4312kj 1030kcal 52%
  • Fat 74.5g 106%
  • Saturates 9.6g 48%
  • Sugars 41.8g 46%
  • Salt 3.9g 65%

% of the Reference Intakes

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