Lancashire Lollipops Recipe

Lancashire Lollipops Recipe

Test the town – Lancashire Lollipops

Marinated Barbecued Chicken, New Potato and Red Onion Skewers

Photo: Joe Sarah

Serves 6 Large or 8 Small


  • 4 x chicken breast
  • 300g of new potatoes
  • 2 Red onions, quartered
  • 8 bamboo Skewers
  • Marinade:
  • 1.5 teaspoons smoked paprika
  • 4 tablespoons brown sugar
  • 1 tablespoon of sea salt
  • 3 cloves of garlic, crushed
  • 1 teaspoon of roughly ground pepper
  • 1 small bunch of thyme, leaves picked
  • 1 star anise
  • 4 sprigs of rosemary, leaves removed
  • 1 x 500ml bottle of Stout
  • 2 tablespoons of black Treacle
  • 1 tablespoon of corn flour, dissolved in 3 tablespoons of water


  1. To make the marinade: place a medium saucepan over a high heat. Add all the ingredients to the pan keeping the corn flour aside for later. Bring to a gentle rolling boil and leave for five minutes. Add the cornflour mix and stir. Continue to cook and thicken for a further three minutes. Take off the heat and allow to cool.
  2. To marinate the chicken: chop you chicken into large bite size pieces and add to your marinade once it’s cooled to room temperature. Leave to infuse for as long as you can.
  3. To boil the potatoes: pop a medium pot on a high heat and fill with water, season with salt. Chop your new potatoes into similar size chunks as the chicken. Add them to the water. Bring to a boil and simmer for 8-10 minutes. Drain and allow to cool.
  4. Build your lollipops in stages. Skewer potatoes, chicken then onion and repeat.
  5. Pop your kebabs onto a hot BBQ or griddle pan. Cook for about 15 minutes, turning as often as necessary. Serve hot.

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