Ingredients
For the kebabs:
- 260 g of chicken breast, cubed
- 320 g of turkey breast cut into bite-sized pieces
- 6 mini sausages (around 160 g)
- 12 bay leaves
- 30 ml of white wine
- sage
- rosemary
- thyme
- 1 clove of garlic
- 1 tablespoon of EVO oil
- salt
For the chutney:
- 300 g of red onions
- 60 g of cane sugar
- 60 ml of red wine vinegar
- 1 tablespoon of EVO oil
- 20 ml of water
- 1 pinch of salt
- bay leaves
- ½ chili pepper
Preparation
Start making the red onion chutney: peel and finely slice the onions, place them in a pan along with the oil and water and cook over a gentle heat for 5 minutes. Add the salt, bay leaves and chilli pepper and cook for another few minutes. Add the sugar a little at a time and let it dissolve, then pour in the vinegar and continue cooking the chutney, mixing every now and again until it has the same consistency as a preserve.
Make the kebabs, pushing alternated bite-sized pieces of chicken, turkey, mini sausages and bay leaves onto skewers. Leave them to marinate in the wine, oil, salt, garlic, thyme, sage and rosemary for around 30 minutes. Cook the kebabs on a barbecue or hot grill until they are well cooked. Serve with the red onion chutney.
