Chicken-Vegetable Kabobs with White BBQ Sauce
Ingredients
- 4 (12-inch) wooden skewers
- 1 tablespoon coarsely chopped fresh rosemary
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
- 1/2 teaspoon loosely packed orange zest
- 1/2 teaspoon ancho chile powder
- 1/2 teaspoon freshly ground black pepper
- 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
- 1 small zucchini, cut into 1 1/2-inch pieces
- 1 small summer squash, cut into 1 1/2-inch pieces
- 1 red bell pepper, cut into 1 1/2-inch pieces
- White Barbeque Sauce (recipe below)
Preparation
- Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
- Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.
White Barbeque Sauce
- 3/4 cup mayonnaise
- 2 tablespoons white wine vinegar
- 1 garlic clove, pressed
- 1 1/2 teaspoons coarsely ground black pepper
- 1 1/2 teaspoons spicy brown mustard
- 1 teaspoon prepared horseradish
- 1/2 teaspoon sugar
- 1/2 teaspoon table salt
Preparation
- Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week
Southern Living-August 2013
