Chicken Kabobs with Homemade Chunky BBQ Sauce

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Another popular menu item in my house, I turn to kabobs because they are easy and don’t make a lot of mess.  I typically either add my veggies to the skewers or cut them into larger pieces and put them directly on the grill.  Everything is done all at once in 15-20 minutes!

For these kabobs I kept it simple and used chicken and mushrooms that were marinated in the BBQ sauce.  I added large chunks of onion, and red, orange & yellow bell pepper.  My oldest loves to skewer them with me and it turns into a great learning activity as he creates patterns with the food.

*This is a fast and easy meal to prep for the week as it saves very well in tupperware.  20 minutes to lunches for the entire week 🙂


For sides, I cut zucchini in half and then in quarters lengthwise, and toss in a little bit of olive oil to make sure they don’t stick to the grill.  I also cut a fresh pineapple into very large chunks.  Grilling pineapple seems odd, but it really locks in that flavor and actually makes it quite a bit sweeter!

I grilled on low (about 350 degrees) for 5 minutes on each side and then eye-balled the remaining time for the chicken to be thoroughly cooked, which was about another 5 minutes total.  *This time will all depend on how large you cut your chicken chunks.


Chunky BBQ Sauce


I like this recipe to be chunky, but if that’s not your thing it is very easy to make smooth by putting it in a food processor/blender.

1/2 T Olive Oil

1/2 Red Onion, diced

4 Cloves Garlic, diced

1/2 c. Organic Ketchup

1/2 c. Natural Apple Juice

2 T Worcestershire

2 T Apple Cider Vinegar

1/8 tsp. Cayenne


Heat olive oil over medium heat and add diced onion and garlic.  When it is soft and translucent as pictured above add remaining ingredients.  Let it simmer uncovered over medium-low heat for about 30 minutes or until thick.

*It will seem soupy at first, but it will boil down to become pretty thick.



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