Difficulty: Beginner
Poultry
X-Fire Pro Chicken Kabobs
Jody
Prep Time: 10 min
Cook Time: 10 min
Difficulty: Beginner
These smoky hickory-grilled chicken and veggie kabobs are bursting with savory flavor, enhanced by bold recteq seasoning and a sweet, tangy BBQ glaze.
Instructions
- Step 1: Burning the hickory pellets, turn X-fire to grill mode and set both knobs to high with sear control set off and lid open.
- Step 2: Prep chicken and veggies by cubing into inch by inch pieces.
- Step 3: Assemble kabobs in an even pattern, alternating meat and veggies.
- Step 4: Season kabobs with your favorite recteq seasoning. Spray with shortening or fat for a seasoning binder. We used Jody's Asian Persuasion Rub.
- Step 5: Place on X-fire Pro and cook 8-10 minutes until chicken is 165°F.
- Step 6: Baste with recteq Gourmet BBQ sauce and remove from recteq.
- Step 7: Remove from skewers carefully and enjoy immediately!
Ingredients
Serving Sizes
- 2 pound(s) Chicken Fingers or Breast
- 1 Red Onion. chopped coarse
- 2 cup(s) Baby Bella Mushrooms
- 2 Green Bell Peppers, chopped coarse
- 2 Yellow Bell Peppers, chopped coarse
- 1 Zucchini. chopped coarse
- 4 tablespoon(s) Jody's Asian Persuasion Rub
- 2 recteq Gourmet BBQ Sauce
- Step 1: Burning the hickory pellets, turn X-fire to grill mode and set both knobs to high with sear control set off and lid open.
- Step 2: Prep chicken and veggies by cubing into inch by inch pieces.
- Step 3: Assemble kabobs in an even pattern, alternating meat and veggies.
- Step 4: Season kabobs with your favorite recteq seasoning. Spray with shortening or fat for a seasoning binder. We used Jody's Asian Persuasion Rub.
- Step 5: Place on X-fire Pro and cook 8-10 minutes until chicken is 165°F.
- Step 6: Baste with recteq Gourmet BBQ sauce and remove from recteq.
- Step 7: Remove from skewers carefully and enjoy immediately!
Chef Pairings
Serve hot off the skewer with fluffy rice, grilled corn on the cob, or a crisp garden salad for a complete summer feast.