We’ve got your lunch plans covered in this latest installment of Eat This: BBQ chicken kabobs (or kebabs, or kababs; every kind is welcome here.) Now, this recipe is for one serving, so if you’re making kabobs for more than one you know what to do. I won’t get an argument started over which barbeque sauce is better, but my taste buds tend to veer towards the North Carolina style. To each his and her own!
Your ingredient list
¾ cup chicken breast, cubed
¼ cup red onion, chunked
¼ cup green pepper, chunked
¼ cup mushrooms, whole
¼ cup cherry tomatoes, whole
¾ cup sweet potatoes, cubed
Thyme, fresh or dried
Rosemary, fresh or dried
BBQ sauce of choice
Large wooden skewers
Preheat oven to 400F.
Break skewers in half and soak in water for a minimum of 15 minutes.
Toss chopped vegetables in olive oil, salt, pepper, and minced garlic.
Split each serving of vegetables and chicken (raw) between 2-3 half skewers – mixing the meat and vegetables on the skewers. Place each meal plan on a different baking sheet to avoid confusion. Cover, and date until serving.
Toss sweet potato in olive oil, salt. pepper, minced garlic, thyme, and rosemary.
Once complete. place on a baking sheet and bake at 400F until softened/crisp. Twenty minutes prior to serving place skewers in oven and bake until the largest piece of meat is 140F.
Following baking, grill skewers for a few minutes on each side until the vegetables have grill marks and the thickest piece of chicken has reached 160F per thermometer.
Serve and Enjoy!