Chicken kebabs with a fresh twist

Chicken kebabs with a fresh twist

  • 400g Driscoll's strawberries
  • 125g Driscoll's raspberries
  • 125g Driscoll's blackberries
  • 125g Driscoll's blueberries
  • 4 chicken fillets
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 16 wooden skewers
  • 1 tablespoon of olive oil
  • 2 finely chopped shallots
  • 8 cloves of garlic, chopped
  • 1 teaspoon of cayenne pepper
  • 3 tablespoons of paprika powder
  • 1 tablespoon of ground cumin
  • 2 cups espresso
  • 100 ml cider vinegar
  • 2 tablespoons of soy sauce
  • 3 tablespoons of brown sugar
  • Salt and pepper to taste
  • 1 ounce of chopped coriander
  • 1 finely chopped red onion

60 min | 8 servings | other cooking styles | average

Chicken kebabs with berries



  • Heat the oil in a medium frying pan.
  • Add the shallots and soften until translucent.
  • Add the garlic, chilli powder, paprika powder and cumin and stir.
  • Mix in the coffee and leave to boil until reduced by half.
  • Add the fruit and simmer for 5 minutes.
  • Now add the vinegar, soy sauce and sugar then take off the heat.
  • Mix with a stick blender to a smooth paste.
  • Season to taste with salt and pepper.
  • Heat the grill or BBQ.
  • Cut up each chicken fillet into 6 to 8 slices.
  • Thread the slices onto the wooden skewers.
  • Lay them on the grill or BBQ until they are almost cooked on both sides.
  • Brush the kebabs with the paste and roast a little longer.
  • Pour the rest of the sauce in a small bowl and scatter the coriander and red onion on top.


Leafs Strawberry

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