An easy BBQ chicken kababs recipe perfect for those cutting carbs and sugar. Uses SweetLeaf Cola SweetDrops to make a homemade no sugar added BBQ sauce, a cast iron grill pan, and thin-cut bacon for a delicious quick meal.
Add the chicken chunks to a gallon-sized Ziploc bag
Mix all of the spices in a small bowl (so that they get incorporated evenly) and sprinkle them on the chicken breast
Add the olive oil and lemon juice to the bag with the chicken. Massage until the spices are evenly incorporated. Marinate for at least 4 hours or overnight.
To Make the Sauce
Add all of the ingredients to a saucepan and whisk them together.
Heat on medium low for 5-10 minutes (it gets thicker as it cooks)
To Cook the Chicken Kababs
Remove the chicken from the refrigerator about 30 minutes before cooking.
Wrap the chicken chunks in the bacon and set aside
Turn on your stove exhaust fan and open the kitchen window slightly (things will get smokey).
Preheat the grill pan on medium heat with about 1 tbsp of Olive Oil.
While the grill pan is heating stack the bacon wrapped chicken chunks and vegetables on the skewers.
Cook the skewers for 4-5 minutes per side (16-20 minutes total), or until the chicken reaches 165 degrees. You can use another tbsp of Olive oil if you wish to prevent the meat from sticking.
Use a sauce brush to top the chicken kabobs with the Cola BBQ sauce. Serve.
Notes
I like my sauce to be a little loose. If you'd like your sauce to be thicker, then you can add 1/4 tsp of Xanthan Gum to the sauce as it cooks.