How to Cook Perfect Chicken Ball Skewers

Chicken Ball Skewers.

Chicken Ball Skewers You can cook Chicken Ball Skewers using 19 ingredients and 16 steps. Here is how you achieve it.

Ingredients of Chicken Ball Skewers

  1. Prepare of For the chicken balls.
  2. You need 2 of chicken breasts.
  3. You need 1 of egg yolk.
  4. You need 1 of medium sized onion.
  5. You need 3 of garlic.
  6. Prepare 1/2 teaspoon of fresh ginger.
  7. You need 1/2 teaspoon of black pepper.
  8. It’s 1/2 teaspoon of curry powder.
  9. It’s 1 of seasoning cube.
  10. Prepare 3 tablespoon of oil for frying.
  11. You need of For the barbecue sauce.
  12. You need 2 tablespoon of ketchup.
  13. You need 1 of tablsepoon dijon mustard.
  14. Prepare 1 teaspoon of lime juice.
  15. You need 1 teaspoon of honey (optional).
  16. You need of For setting the skewers.
  17. Prepare 1 of red bell pepper.
  18. You need 1 of green pepper.
  19. Prepare of Skewers.

Chicken Ball Skewers instructions

  1. Combine chicken breast with onion and garlic, grind in a food processor or in a mortar.
  2. Add all the spices and seasoning. Add egg yolk and scotch bonnet.
  3. Mould into small round balls.
  4. Refridgerate for 15 minutes to firm up.
  5. Heat oil in a pan. Add chicken balls and shallow fry for 7 minutes, turning the sides occasionally.
  6. Strain the oil using a colander.
  7. Dip skewers in cold water for 15 minutes. Remove from the water and set on a kitchen towel or tissue paper. This prevent the skewers from burning when grillng.
  8. Combine all the ingredients for barbecue sauce. Mix well.
  9. Cut the peppers into rectangle or square shapes. Bring the fried chicken balls closer..
  10. This should be the time you should bring the skewers out of the water. So that the skewers remain moist when the chicken balls are poked in.
  11. Arrange the chicken balls and the pelpers alternatively on the moist skewers.
  12. Apply the barbecue sauce all over the chicken balls. Leave a little sauce, which would be use later when grilling..
  13. Place on a rack with a plate under it, to avoid messing up the working surface.
  14. Grill on charcoal fire for 1 minute each side, applying the remaining barbecue sauce on intervals. This should be done on a very low heat..
  15. Remove from heat. Garnish with chopped red pepper, green pepper and slice of lemon..
  16. Serve with jollof rice or as an appetizer.

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