Ingredients

The following ingredients have 6 Servings
  • 1 pint blueberries
  • 3 tablespoons Sambal chili paste
  • 3 tablespoons ketchup
  • 3 tablespoons brown sugar
  • light
  • 3 tablespoons apple cider
  • 1 tomato
  • plum
  • seeded and chopped
  • Kosher salt
  • if needed
  • 1 1/2 pounds chicken
  • ground
  • 2 scallions
  • finely chopped
  • 2 teaspoons onion powder
  • 2 teaspoons oregano leaves
  • chopped fresh
  • 1 teaspoon rosemary leaves
  • chopped fresh
  • 1 teaspoon garlic powder
  • 1 teaspoon cumin
  • ground
  • 1/2 teaspoon thyme
  • dried
  • Kosher salt and freshly ground black pepper
  • 12 skewers
  • 6-inch wooden
  • soaked in water for 25-30 minutes
  • Vegetable oil
  • for brushing (or high-temperature cooking spray)
  • 2 heads Boston Bibb lettuce

Instruction

  • Make and chill the sauce
  • In a saucepot over medium heat or the indirect heat side of a grill), add the blueberries, Sambal, ketchup, brown sugar, apple cider and tomatoes
  • Cook while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes
  • Simmer on low to further reduce if desired
  • Taste and add salt only if you feel it is needed
  • Set aside or pour into a container and refrigerate or place in a cooler over ice if not using right away
  • Prepare the kebabs
  • In a large bowl, combine chicken, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste
  • Form meat around 2 parallel skewers held about an inch apart, making 6 kebabs of an oblong sausage shape
  • Press to secure firmly on the skewers—the flatter the better
  • Grill kebabs
  • Heat grill to high
  • Brush kebabs with oil or spray with a high-temperature cooking spray
  • Grill the kebabs over the direct heat area of the grill until golden and charred on the outside and cooked through, turning only once, about 3-4 minutes each side
  • To serve, line a plate with 6 to 10 leaves of lettuce in a row to make a cradle for the meat
  • For each wrap, slide kabobs from the skewers and place them in the lettuce
  • Serve with a drizzle of Sunny’s Blueberry BBQ Sauce