There is nothing like smoked or grilled chicken kabobs marinated in Whole30 Elderberry Vinaigrette! You can buy it here https://shop.whole30.com/product/elderberry-vinaigrette/
I love my smoker, I loved my Camp Chef and now I have a Pit Boss which I am still getting use to. I love how it makes the food taste but also I love how easy it is. I preheat to 400 degrees. You can also use a grill if you don’t have a smoker and they are just as tasty!
I think the flavor, has much to do with the marinade and seasonings!
And how easy it is to just open the bottle and pour it over the vegetables and chicken and let it do it’s job for an hour or two or more if you chose less if you don’t have the time! I prefer a few hours soaking in this lovely sauce! I make large batches you can easily reduce or make more to meet your needs.
4 chicken breasts cut chunky (2” cubes) 2 red peppers cut chunky 2 zucchini cut 1” thickness 1 orange pepper cut chunky 1 yellow pepper cut chunky 1 green bell pepper cut chunky if you can tolerate 1 sweet onion quartered and separated 1 small pkg. grape tomatoes 1 cup Whole30 Elderberry Vinaigrette 1 t Penzeys roasted garlic powder 1 t Penzeys toasted onion powder 1 t salt 1/8 t Penzeys tellicherry coarse pepper
Step 1: Soak wooden skewers in water about thirty minutes prior to skewering. This way they won’t get charred and create flames.
Step 2: Using 4 one gallon size plastic ziplock bags one for chicken, one for onions, zucchini, and one for peppers. Place chicken with seasonings (ensuring all sides are seasoned). Once these items are in bags, pour 1/2 cup elderberry vinaigrette over chicken, remove air and ziplock. Turning bag over several times to coat all the chicken.
Step 3: Repeat with vegetables in their bags using 1/4 cup to coat peppers, 1/4 cup to coat onion, and 1/4 cup to coat zucchini, turning all bags over to distribute marinade then place in refrigerator for time you prefer. I prefer longer and will prepare this either in morning or noon depending on time I have.
Step 4: Thirty minutes before you want to skewer soak wooden skewers in water. I use a 13 x 9” pan to soak skewers.
Step 5: Turn on smoker or gas grill to 400 degrees.
Step 6: While preheating smoker/grill get to work skewering.
I love to create beautiful colorful kabobs! So alternate creating layers. Here is your chance to be a good artist! ad don't forget to take a photo of your beautiful creation.
Step 7: When smoker is preheated, place skewered kabobs inside quickly so as not to allow temperature to decrease too much.
I set timer and have found turning after ten minutes is the key only allowing to cook a total of 20 minutes. Check temp you want them to be at an internal temp of 165 degrees.
Serve with olives or avocado and I typically have roasted yams or baked potatoes with garlic ghee. Enjoy