chicken breast (boneless) 150 gm
tri-coloured bell peppers 50 gm
onions ` 50 gm
salt to taste
black peppercorn (crushed) 5 gm
garlic 5 gm
olive oil 10 ml
Worcester sauce 5 ml
barbeque sauce 30 ml
thyme 2 gm
French fries 60 gm
oil (for frying) 50 ml
mustard paste 3 gm
skewers (4-inch size) 4 pcs
1. Dice the chicken breast, tri-coloured bell peppers and onion pieces into 1-cm chunks. Marinate with Worcester sauce, mustard paste, salt, garlic, black pepper, olive oil and thyme.
2. Stack and thread them in wooden shashlik skewers carefully and evenly. Rest the skewers in a refrigerator for 15-20 minutes.
3. Deep-fry the French fries on medium flame at about 185°C. Meanwhile, place the skewers on a flat griddle and cook them evenly, occasionally turning them to ensure the meat protein is coagulated. When about to remove, give a thin glaze/brush of BBQ sauce.
4. Arrange the chicken skewers, BBQ dip and fries on a plate. Serve hot.