Wharf Restaurant Chicken Kebabs with Coffee Barbecue Sauce

Chicken Kebab with Blue Mountain Coffee Barbeque Sauce

cup vegetable oil

cup onion, chopped

cup chopped garlic

cup 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

cup Blue Mountain coffee beans

Heat the oil in a large saucepan and then add all the above ingredients. Cook for 2minutes, stirring all the time. Now add the following:

cup dark brown sugar

cup red wine vinegar

Juice of 1 lemon

1 cup ketchup

Cook, stirring occasionally, until liquid is reduced by approximately half. Then stirin 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 andadjust seasoning to taste. Char-grill chicken kebabs, place in the centre of a platter andsurround 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 thehabanera, a Caribbean dance.

This recipe has not been kitchen tested.

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Wharf Restaurant Chicken Kebabs with Coffee Barbecue Sauce

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