Tomato and Apple Cider Vinegar BBQ Chicken Kabobs and Maple-Apple Cider Vinegar Slaw

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.

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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.