Ingredients

The following ingredients have 4 Servings
  • 8 (10-inch) bamboo or metal skewers
  • 1/4 cup apple cider vinegar
  • 2 tablespoons honey
  • 2 tablespoons Dijon mustard
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1/4 cup olive oil
  • 1 package (14 oz) shredded tri-color coleslaw mix
  • 1 unpeeled apple (Fuji or Gala), cut into matchstick pieces
  • 1 lb baby red potatoes, quartered
  • 1/2 cup water
  • 1/4 cup olive oil
  • 1 tablespoon barbecue seasoning
  • 1 teaspoon salt
  • 1/2 medium sweet onion, cut into 1-inch wedges (1 cup)
  • 1 1/4 lb boneless skinless chicken thighs, cut into 1 1/2-inch wide strips (about 6 thighs)
  • 1/2 cup barbecue sauce

Instruction

  • Heat gas or charcoal grill. If using bamboo skewers, soak in water 10 minutes; drain.
  • In large bowl, beat vinegar, honey, mustard, pepper and 1/2 teaspoon salt with whisk. Beat in 1/4 cup olive oil in a thin stream. Add coleslaw mix and apple; toss to coat. Cover and refrigerate.
  • In large microwavable bowl, mix quartered potatoes and water. Cover; microwave on High 8 to 10 minutes, stirring once, until just tender when pierced with a knife. Carefully uncover and drain; set aside to cool.
  • In large bowl, mix 1/4 cup olive oil, the barbecue seasoning and 1 teaspoon salt. Add potatoes and onion; toss to coat. On each of 4 skewers, alternately thread potatoes and onion, leaving 1/4-inch space between each piece. In same bowl, place chicken; toss with remaining oil and seasoning in bowl. On remaining 4 skewers, thread chicken.
  • Place kabobs on grill over medium heat. Cover grill; cook 5 minutes. Brush kabobs with barbecue sauce; turn, and brush other sides with sauce. Cook 3 to 6 minutes longer or until chicken is no longer pink in center and vegetables are tender and browned in places. Serve with slaw.