Meat-cooking wizard DJ BBQ is joined by Caribbean cooking icons, Craig and Shaun McNauff, AKA Original Flava for the second installment in the Meat Free Meet Ups series. They cook up lip-smacking Chickenless Kebabs with Scotch Bonnet Chili Sauce using The Unbelievable ALT. Tender Chickenless Pieces… full of FLAVA. Trust us, these Caribbean-style kebabs are seriously kickin’.
Recipe Credit: Chickenless Kebabs with Scotch Bonnet Chili Sauce created by Craig and Shaun McNauff
2 naan or pitta bread
1x 180g pack of The Unbelievable ALT. Tender Chickenless Pieces
1 tsp soy sauce
2tbsp scotch bonnet chilli
4 scotch bonnets
400g chopped tomatoes
1 tbsp maple syrup
1 red onion chopped
30ml apple cider vinegar
1 tsp salt
1 tsp black pepper
Vegan garlic sauce (of your choice)
1/3 sliced lettuce
1/3 sliced red cabbage
1 sliced onion
1 sliced spring onion
1 large sliced tomato
1 sliced scotch bonnet or chilli (optional)
1 plantain sliced and fried
Firstly, we’ll start on the scotch bonnet chilli sauce, in a large blender add 4 scotch bonnet peppers, chopped tomatoes, syrup, apple cider vinegar, salt and black pepper, water then blend until smooth. Add to a saucepan then bring to boil on a low heat then cool.
Open plantain, slice diagonally and fry in vegetable oil on a shallow fry.
Season the The Unbelievable ALT. Tender Chickenless Pieces in a large mixing bowl. In a large frying pan add some vegetable oil on a medium heat then add The Unbelievable ALT. Tender Chickenless Pieces and cook until brown, then add soy sauce, and some of the scotch bonnet sauce, mix together and simmer.
Build your kebab by opening your Naan/Pitta, fill with some vegan garlic sauce of your choice and a few tablespoons of Scotch sauce. Then add your veggies, lettuce, onions, tomatoes, fried plantain. Now add The Unbelievable ALT. Tender Chickenless Pieces topped off with the scotch bonnet sauce.