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RECIPE# 5141 KABOBS WITH WHITE BBQ SAUCE Thu. March 6, 2014

RECIPE# 5141 KABOBS WITH WHITE BBQ SAUCE Thu. March 6, 2014

CREATED Mar 6, 2014

MICHAEL KING / MONELL'S DINING AND CATERING

 

4 (12-inch) wooden skewers 

1 Tbsp. coarse chopped fresh rosemary 

2 Tbsp. olive oil 

2 garlic cloves, minced 

½ tsp. kosher salt 

½ tsp orange zest - loosely packed 

½ tsp ancho Chile powder 

½ tsp fresh ground black pepper 

6 skinned and boned chicken thighs - about 1 lbs, cut into 1 ½ inch pieces 

1 small zucchini, cut into 1 ½ inch pieces 

1 small summer squash, cut into 1 ½ inch pieces 

1 red bell pepper, cut into 1 ½ pieces 

White BBQ Sauce ( RECIPE BELOW ) 

1. Soak wooden skewers in water, 30 minutes. Preheat grill to 350 to 400 medium-high heat. 

2. Whisk together rosemary and the next 6 ingredients in a bowl. Add chicken and next 3 

ingredients; toss to coat. 

3. Thread chicken and vegetables alternately onto skewers; discard marinade 

4. 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 BBQ Sauce Recipe:

¾ cup mayonnaise 

2 Tbsp. white wine vinegar 

1 garlic clove, pressed 

1 ½ tsp. coarsely ground black pepper 

1 ½ tsp. spicy brown mustard 

1 tsp. prepared horseradish 

½ tsp. sugar 

½ tsp. table salt 

Mix all together and refrigerate up to 1 week. Makes about 1 cup.