Description
When the weather keeps you from your outdoor grill, this is a recipe that will remind you of warmer days ahead! Straight from america's test kitchens, the recommended brand of store-bought barbecue sauce is bull's-eye, although you can certainly mix up your own favorite recipe. You'll need four 12" skewers.
Ingredients
- Brown Sugar
- Paprika
- Ground Cumin
- Cayenne Pepper
- Salt
- Boneless Skinless Chicken Breasts
- Barbecue Sauce
- Cider Vinegar
- Sour Cream
- Fresh Cilantro
Instructions
- Adjust oven rack to highest position and heat broiler
- Set wire rack over rimmed baking sheet
- Combine sugar, paprika, cumin, cayenne, and salt in large bowl
- Add chicken to toss and 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, 5-7 minutes
- Flip kebabs, brush with remaining sauce, and continue to broil until chicken is lightly charred and cooked through
- 5-7 minutes
- Serve with sour cream sauce