BBQ Chicken Skewers
Use either your favorite homemade or store-bought barbecue sauce. Bull's-Eye is
the test kitchen's favorite brand. You will need four 12-inch metal skewers for
this recipe.
Serves 4
3 tablespoons brown sugar
1 tablespoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1/4 teaspoon salt
4 boneless, skinless chicken breasts (about 1 1/2 pounds), cut into 1-inch
chunks
1 cup barbecue sauce
1/4 cup cider vinegar
1/2 cup sour cream
2 tablespoons minced fresh cilantro
Adjust oven rack to highest position (about 5 inches from broiler element) and
heat broiler. Set wire rack over rimmed baking sheet. Combine sugar, paprika,
cumin, cayenne, and salt in large bowl. Add chicken and toss to coat. Thread
seasoned chicken onto four 12-inch metal skewers.
Whisk 3/4 cup barbecue sauce and 2 tablespoons vinegar in small bowl. In second
bowl, combine sour cream, cilantro, remaining barbecue sauce, and remaining
vinegar; set aside for serving.
Brush each kebab with barbecue sauce-vinegar mixture. Broil until lightly
browned, 5 to 7 minutes. Flip kebabs, brush with remaining sauce, and continue
to broil until chicken is lightly charred and cooked through, 5 to 7 minutes.
HUGS JANET
"In our hands we hold today; In our dreams we hold
tomorrow; In our hearts we hold forever".
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