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

Tools Needed

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.