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
- Total Time: 45 minutes
- Yield: Serves 4
- Diet: Omnivore
Description
Sweet and tangy BBQ chicken kabobs with a vibrant maple-apple cider slaw. Perfect for a weeknight dinner or casual get-together.
Ingredients
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 cups (170 g) tomato paste
- 1 tsp chili flakes
- 0.5 cups (118 ml) North Coast Apple Cider Vinegar
- 0.5 cups (237 ml) honey
- 0.25 tsp himalayan salt
- pinch of pepper
- 4 tomatoes chopped
- 2 chicken breasts cut into bite sized pieces
- 2 tbsp North Coast Apple Cider Vinegar
- 2 tbsp maple syrup
- 0.25 tsp himalayan salt
- 0.25 tsp pepper
- 0.5 green cabbage chopped
- 0.5 red cabbage chopped
- 2 carrot grated
- 1 tbsp sesame seeds
Instructions
- Soak skewers in water.
- Preheat oven to 375°F (190°C).
- Add smoked paprika, coriander, and chili powder to a small fry pan and roast over medium heat for 2-3 minutes. Do not burn.
- In another pan, add olive oil and chopped onion; sauté for 15 minutes.
- Add minced garlic cloves and sauté for 2 minutes.
- Add tomato paste, chili flakes, apple cider vinegar, honey, and tomatoes. Mix in the roasted spices.
- Remove from heat.
- Blend all ingredients until smooth using a handheld mixer or food processor.
- Season with salt and pepper.
- For the chicken skewers
- Mix cut chicken breasts with 1/2 cup of the tomato apple cider vinegar sauce.
- Place chicken on soaked skewers and bake for 20 minutes.
- For the Maple Apple Cider Vinegar Slaw
- Add apple cider vinegar, maple syrup, Himalayan salt, and pepper to a bowl and mix well.
- Place chopped red and green cabbage, carrots, and sesame seeds in a bowl.
- Pour in the maple apple cider vinegar dressing. Toss and serve with the chicken skewers.
Notes
- For a richer flavor, marinate the chicken in the BBQ sauce for at least 30 minutes before skewering and baking.
- To prevent sticking, soak wooden skewers in water for at least 30 minutes before using.
- Leftover slaw can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 25
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 12
- Carbohydrates: 40
- Fiber: 5
- Protein: 35
- Cholesterol: 100
Frequently Asked Questions
Can I use a different type of vinegar instead of apple cider vinegar for the BBQ sauce?
While apple cider vinegar provides a unique tangy flavor, you could substitute it with white wine vinegar or rice vinegar, but the taste may differ slightly.
How do I ensure the chicken stays juicy while baking on the skewers?
Marinating the chicken in the roasted spice mixture and sauce before skewering helps to keep it moist during baking.
What can I use if I don’t have smoked paprika for the kabobs?
If you don’t have smoked paprika, you can use regular paprika or a combination of sweet paprika and a pinch of cayenne for a bit of heat.
