Chicken-Vegetable Kabobs with White BBQ Sauce

By garciamoss

Ingredients

• White BBQ Sauce:
• 3/4 cup mayonnaise
• 2 tablespoons white wine vinegar
• 1 garlic clove, pressed
• 1 1/2 teaspoons coarsely ground black pepper
• 1 1/2 teaspoons spicy brown mustard
• 1 teaspoon prepared horseradish
• 1/2 teaspoon sugar
• 1/2 teaspoon table salt
• Kabobs:
• 4 (12-inch) wooden skewers
• 1 tablespoon coarsely chopped fresh rosemary
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon kosher salt
• 1/2 teaspoon loosely packed orange zest
• 1/2 teaspoon ancho chile powder
• 1/2 teaspoon freshly ground black pepper
• 6 skinned and boned chicken thighs (about 1 lb.), cut into 1 1/2-inch pieces
• 1 small zucchini, cut into 1 1/2-inch pieces
• 1 small summer squash, cut into 1 1/2-inch pieces
• 1 red bell pepper, cut into 1 1/2-inch pieces

Details

Adapted from myrecipes.com

Preparation

Step 1

White BBQ Sauce:
Stir together mayonnaise, vinegar, garlic, black pepper, spicy brown mustard, horseradish, sugar, and salt. Refrigerate up to 1 week.

Kabobs:
1. Soak wooden skewers in water 30 minutes. Preheat grill to 350° to 400° (medium-high) heat. Whisk together rosemary and next 6 ingredients in a bowl. Add chicken and next 3 ingredients; toss to coat. Thread chicken and vegetables alternately onto skewers; discard marinade.
2. Grill kabobs, covered with grill lid, 12 to 14 minutes or until chicken is done, turning occasionally. Let stand 5 minutes; serve with sauce.