Recipe of the Month

Chicken-Vegetable Kabobs with White BBQ Sauce

Ingredients2216801_WTCNA1732

  • 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

  1. 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.
  2. 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

  1. Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week

 

Southern Living-August 2013

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Specializing in properties in South Hampton Roads, Virginia.