These tangy BBQ chicken kabobs make for a delicious, yet light, meal. They are served over a cabbage slaw that had been tossed with a light maple apple cider vinegar dressing.
I love fall with its crisper and cooler days. For my daughter and I, those crisper and cooler days mean apple season. Most years, fall has us driving to at least one of several apple orchards to eat our weight in apples, pick delicious apples, and indulge in apple juices, apple sauces, and apple pies while reveling at the beginning of sweater season.
Now, those apple orchards aren’t close enough for us to drive to everyday to indulge in sugar and preservative free, fresh apple sauces and juices.
For today’s recipe of Oven baked Tomato Apple Cider Vinegar Chicken Kabobs and Maple Apple Cider Vinegar Cabbage Slaw, I used North Coast’s Apple Cider Vinegar. This dish, is so easy to make.
First off, I roasted some smoked paprika, coriander and chili powder together for just a couple of minutes, over medium heat. My mom often roasts her spices and that small, quick step so enhances the flavors of those spices that I’ve started doing it too. Then, I added the roasted spices to some lightly caramelized onion, garlic, tomato paste, honey, tomatoes, and some Apple Cider Vinegar, mixed it all up, blitzed it with a handheld mixer and slathered the resulting spicy, savory, sweet sauce over some chicken pieces before skewering them and baking them.
My daughter and I enjoyed these Oven baked Chicken Kabobs slathered with that zesty Tomato Apple Cider Vinegar BBQ Sauce served over a Cabbage Slaw that had been tossed with a Maple Apple Cider Vinegar Dressing. Now, you don’t have to use chicken. You can sub in tofu, and that zesty Tomato Apple Cider Vinegar BBQ Sauce will perk it right up. This is a delicious yet light meal we thoroughly enjoyed and I hope you will do so as well.
Tomato and Apple Cider Vinegar BBQ Chicken Kabobs and Maple-Apple Cider Vinegar Slaw
Ingredients
Tomato Apple Cider Vinegar BBQ Sauce
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 6 oz. can tomato paste
- 1 tsp chili flakes
- 1/2 cup North Coast Apple Cider Vinegar
- 1/2 cup honey
- 1/4 tsp himalayan salt
- pinch of pepper
- 4 to matoes chopped
Skewers
- 2 chicken breasts cut into bite sized pieces
Maple Apple Cider Vinegar Slaw
- 2 tbsp North Coast Apple Cider Vinegar
- 2 tbsp maple syrup
- 1/4 tsp himalayan salt
- 1/4 tsp pepper
- 1/2 green cabbage chopped
- 1/2 red cabbage chopped
- 2 carrot grated
- 1 tbsp sesame seeds
Instructions
Tomato Apple Cider Vinegar BBQ Sauce
- First off, soak skewers in water.
- Then preheat oven to 375
- Add smoked paprika, coriander, chili powder in a small fry pan and roast over medium heat for 2-3 minutes. Make sure not to let burn.
- Then, in another pan, add olive oil, chopped onion and saute about 15 minutes.
- Add in the minced garlic cloves and saute about 2 minutes.
- Then add in the tomato paste, chili flakes, North Coast Apple Cider Vinegar,
- honey, tomatoes, and the 3 spices that were roasted and mix well.
- Remove from the heat.
- Using a handheld mixer blend all the ingredients so it’s not too chunky. You can also use a food processor.
- Season with salt and pepper.
For the chicken skewers
- Mix the cut chicken breasts with 1/2 cup of the tomato apple cider vinegar sauce.
- Then place chicken on soaked skewers, and bake for 20 minutes.
- Serve with Maple apple cider vinegar slaw.
Maple Apple Cider Vinegar Slaw
- Add North Coast Apple Cider Vinegar, maple syrup, himalayan salt and pepper to a bowl and mix well.
- Place the chopped red and green cabbage and the carrots and sesame seeds in a bowl.
- Pour in the maple apple cider vinegar dressing. Toss slaw with dressing and serve with tomato apple cider vinegar glazed chicken kabobs.
