Serves: 4
Prep & Cook Time: 30 minutes

Ingredients

Chicken Skewers

• 2 chicken breasts, cut into cubes
• 1 red pepper, cut into chunks
• 1 yellow pepper, cut into chunks
• 1 red onion, cut into wedges
• 1 courgette, thickly sliced
• 1 tbsp olive oil
• Salt and black pepper

Blackcurrant Butter

• 150g blackcurrants
• Sugar, to taste
• Lemon zest, to taste
• 100g soft salted butter

Blackcurrant BBQ Glaze

• 150g blackcurrants (fresh or frozen)
• 3 tbsp ketchup
• 2 tbsp honey or maple syrup
• 1 tbsp balsamic vinegar
• 1 tsp Dijon mustard

Method

1. To make the blackcurrant butter, press the blackcurrants through a sieve. Stir the lemon zest and sugar into the juice, then blend the remaining fruit pulp with the softened butter until smooth. Chill until needed.
2. To make the BBQ glaze, combine the blackcurrants, ketchup, honey (or maple syrup), balsamic vinegar and Dijon mustard in a saucepan. Simmer for 8–10 minutes until slightly thickened.
3. Preheat the oven to 200°C or prepare a barbecue. Toss the chicken with the olive oil, salt and pepper, then thread the chicken and vegetables alternately onto skewers.
4. Cook the skewers for 15–20 minutes, turning regularly. Brush generously with the blackcurrant butter during the final 5 minutes of cooking to lightly caramelise.
5. Serve the skewers with spoonfuls of the warm blackcurrant BBQ glaze. Store any leftover blackcurrant butter in the fridge for up to 3 days.

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