Chicken Kebab with Blue Mountain Coffee Barbeque Sauce
¼cup vegetable oil
½cup onion, chopped
½cup chopped garlic
¼cup chopped fresh coriander
1 small scotch bonnet pepper**
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon red pepper flakes
Zest of 1 lemon
¾cup Blue Mountain coffee beans
Heat the oil in a large saucepan and then add all the above ingredients. Cook for 2 minutes, stirring all the time. Now add the following:
¼cup dark brown sugar
¾cup red wine vinegar
Juice of 1 lemon
1 cup ketchup
Cook, stirring occasionally, until liquid is reduced by approximately half. Then stir in the following ingredients:
2 tablespoons coarse salt
2 tablespoons freshly ground pepper
2 cups tomato coulis*
Cover and simmer over a low heat for 2 to 3 hours, stirring occasionally. Strain and adjust seasoning to taste. Char-grill chicken kebabs, place in the centre of a platter and surround with the coffee sauce.
*A thick sauce made with pureed vegetable or fruit and often used as a garnish.
**A scotch bonnet pepper in the Caymans is the equivalent of a habenera pepper in Mexico -- very, very hot pepper -- though, perhaps, not as hot as the habanera, a Caribbean dance.
This recipe has not been kitchen tested.
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Copyright © 1999-2005 S.H. Klock/ The Recipe
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