Recipe

Sticky maple bacon and chicken skewers with cherry pecan salad

The humble kebab gets taken up a notch with this recipe for sticky maple bacon and chicken skewers. Simple yet packed with flavour, these skewers are delicious served with a fresh cherry pecan salad

By Sophie Gray
  • 30 mins preparation
  • 25 mins cooking
  • Serves 4
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Ingredients

Sticky maple bacon and chicken skewers
  • 1/2 cup store-bought barbecue sauce
  • 1/2 cup maple syrup
  • 1 heaped tsp wholegrain mustard
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon cumin
  • salt and pepper
  • 3 x boneless chicken breasts, cut into 2cm pieces
  • 400 gram streaky bacon
  • 1/2 red capsicum, cut into bite-sized pieces
  • 1/2 yellow capsicum, cut into bite-sized pieces
Cherry pecan salad
  • 1/4 cup balsamic vinegar
  • 1/4 cup maple syrup
  • 1 teaspoon dijon mustard
  • 2 corn cobs
  • 4 cup lettuce
  • 1 courgette, sliced into ribbons
  • 1/2 thin telegraph cucumber, sliced into ribbons
  • 1/2 red onion, thinly sliced
  • 1 cup mixed sprouts or micro greens
  • 1 cup edamame beans
  • 1 cup cherries pitted, halved
  • 1/2 cup pecans, toasted

Method

  • 1
    Preheat a barbecue or grill plate to medium. Combine the barbecue sauce, maple syrup and mustard and set aside. In a small bowl, mix paprika, cumin, a pinch of salt and a good grind of pepper; sprinkle over chicken.
  • 2
    Slice bacon lengthways into long strips. Wind a strip of bacon around a piece of chicken, cut off any excess, then thread onto a metal skewer. Add a piece of capsicum to the skewer, then repeat with bacon-wrapped chicken. Continue wrapping and threading until each skewer has 5 pieces of chicken, separated by capsicum slices.
  • 3
    Coat skewers in half the sauce mixture, and set aside a small amount for basting. Heat remaining sauce in a small saucepan.
  • 4
    Oil barbecue or grill plate and cook skewers for 4 minutes. Turn each skewer and brush generously with sauce; cook for another 4 minutes. Continue turning and basting until cooked and golden on all 4 sides; the internal temperature of the chicken should be 75°C.
  • 5
    While the skewers are cooking, make the Cherry pecan salad (see below). Serve the skewers with the salad and a drizzle of the warmed sauce.
Cherry pecan salad
  • 6
    Combine the vinegar, syrup and mustard. Use a little of this dressing to brush the corn; grill corn until cooked and slightly charred; cool. Combine remaining salad ingredients on a platter. Use a sharp knife to slice sections of corn off the cob and add to the salad. Drizzle with the remaining dressing.

Notes

  • If you have a hood on your barbecue, cook with it down. You can substitute the edamame beans for fresh peas. PER SERVE Energy 8711kcal, 3644kj • Protein 54g • Total Fat 44g • Saturated Fat 13g • Carbohydrate 62g • Sugars 54g • Fibre 11g • Sodium 1600mg