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1/2 cup barbecue sauce
1/4 cup Saskatoon berry jelly or grape jelly
5 garlic cloves, chopped
2 tbsp finely chopped fresh rosemary
1/2 tsp salt
8 skinless, boneless chicken thighs
1 large zucchini
1/2 pint grape or cherry tomato
Oil grill and heat barbecue to medium. If using wooden skewers for kebabs, soak in water. Meanwhile, in a small bowl, stir barbecue sauce with jelly, garlic, rosemary and salt.
Cut chicken into large chunks. Slice zucchini in half lengthwise, then thickly slice. Place chicken chunks, zucchini slices and tomatoes in a large bowl. Add sauce. Stir to evenly coat. Alternately thread chicken, zucchini and tomatoes onto skewers.
Barbecue kebabs, with lid closed, turning occasionally, until chicken is springy when pressed and vegetables are tender, from 12 to 15 min.
Calories 167, Protein 17.6g, Carbohydrates 12.7g, Fat 5g, Fibre 1.3g, Sodium 329mg.
We prefer chicken thighs for these kebabs; they're inexpensive and get super juicy on the grill when glazed with our Saskatoon-berry sauce.