Ingredients

  • 4 chicken thighs cut into cubes
  • Ground salt and pepper
  • 6 chopped sage leaves
  • 2 leeks white sliced into sections of 2,5 cm (1 inch)
  • 15 ml (1 tabespoon) of extra virgin olive oil
  • 8 bacon slices , sliced in two
  • 16 wooden skewer soaked into water for 30 minutes
LeeksFind our bag in yourlocal grocery store

Preparation

  • Lay aluminium paper over the barbecue grill and preheat at low heat.
  • In a bowl, mix chicken cubes with salt and pepper. Add half th sage. Set aside. In another bowl, mix leeks with other half of sage, olive oil, salt and pepper. Set aside.
  • Roll bacon around chicken cubes. Skew each cubes on a skewer with a section of leeks.
  • Set mini-skewer over aluminium paper on barbecue and cook for 2 to 3 minutes. Serve with lemon quarters.

Chef's notes

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