Chicken and Prawn Whiskey Skewers

Chicken and Prawn Whiskey Skewers


byBrooks Hotel

of Drury St, Dublin City

We have chosen to use Paddy whiskey for this recipe, the chicken and prawns are delicate flavour and the mellowness of ‘Paddy’ lends itself to the Read More
Prep Time

10 Minutes

Cooking Time

15 Minutes


6-8 People


For the skewers:

  • 16 Tiger Prawns
  • 2 Free-range chicken breasts (approx 150g each)
  • ¼ of a lemon juiced
  • Salt and cracked black peppercorns
  • Rapeseed or vegetable oil for cooking
  • 8 6-inch skewers

For the glaze:

  • 1 measure of ‘Paddy’ whiskey
  • 1 tablespoon of honey


For the skewers:

Defrost and devein the tiger prawns.

Slice the chicken breast into 24 thin strips.

Marinate the above in a small bowl with the lemon juice salt and pepper 10-15 mins

Then thread onto the skewers alternate 3 pieces of chicken and two tiger prawns onto each skewer.

Place onto a lightly oiled grill tray and cook approx 6-8 mins turning once

For the glaze

In a small saucepan add the whiskey and bring it the boil add the honey and remove from the heat.

Finishing the Skewers

Remove the skewers from the grill and glaze with the honey whiskey mix place the skewers back under the grill to glaze- the honey should just caramelise.

To Serve

Place on a party plate and share, with a glass of whiskey of course

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