Holy Chipotle BBQ Shish-Kabobs

Great recipe!!!

Luckily we still have bottles of my favorite BBQ sauce Apple Canyon’s Holy Chipotle BBQ Sauce.  The slightly sweet and tangyness of this sauce melds perfectly with the spice of the heavenly chipotle pepper.  If I had one complaint about this sauce:  I love it so much I need it in a BIGGER BOTTLE!

The preparation is so easy!  For this meal you will need:

 

• Skewers (either bamboo or metal)
• Olive Oil
• Salt and Pepper mills with Peppercorns and either Kosher or Sea Salt.  (if you only have commercial salt and pepper in the shaker, it’s ok.  Just take that stuff, open your wastebasket, toss it it and get yourself real Salt and Pepper mills!  The taste does not compare.)
• 1 Bottle Apple Canyon’s Holy Chipotle BBQ Sauce
• Vegetables (I used one Green Pepper, Six Large Mushrooms and one Zucchini.  Other great choices are Squash, onions)
• 2 Fresh Pineapple Slices (do not core)
• 1 Mango
• 1 8-10 oz portion grilling meat (London Broil)
• 1 8-10 oz portion boneless chicken breast
• Rice or similar Side dish (we used a bulgar wheat and rice mix)
• Rum (Antiguan is the best, but Captain is ok too)
• Soda (coke)

Prep:

1. Cut the meat (beef and chicken) into large 2″ x 2″-ish portions.  Get large ziploc bag and pour 1/2 bottle (4-6 oz) into bag.  Put meat in and seal bag.  Shake and put into refrigerator to marinate.
   Meat
2. Start your rice or side dish (instructions not included here, look on box)
3. Cut vegetables small enough to be bite size, large enough to fit on skewer.
   Veggies
4. Stab vegetables on skewer.  Leave room from one piece of vegetable to another.
5. Pour a bit of olive oil into your hand.  Use your hand to baste the veggies slightly, just enough to lightly coat, and to give something for the salt and pepper to stick to.
6. Grind fresh salt and pepper onto veggies, a few turns per skewer.
7. Take meat out of fridge (should have been marinating 30 min to 1hr)
8. Slide beef onto and chicken onto separate skewers, no separation necessary.
9. Slice and skin mango into two large halves.  Pineapple should also be two large slices.
   Fruit
10. Fire up the grill to get it hot, then turn it to medium-low.
11. Place everything on grill – veggie skewers, meat skewers, pineapple and mango.
    On Grill
12. Set timer to 5 min.  When *beep* is heard.  Flip everything.  If veggies or fruit is getting too black, move to higher rack.  If meat is getting a little black, it adds crispiness, leave it.
    Flip!
13. Set timer for another 5.  By now your side dish should be done or burning.  Attend to it.  Pull it off burner and allow to sit.  If you have time on the timer, plate the side dish.
14. When second *beep* is heard open grill cover and take off veggies first (let meat sit and get a bit crispy-er), then take off mango and pineapple, put the mango on top of the pineapple and cut in half.  Then take meat off grill.  Plate everything in an attractive arrangement by plopping the veggies in one quadrant of the plate, side dish in another, meat in another (all together) and fruit in the middle.
    Plate

Meanwhile, someone else should be filling a glass with ice.  Then they should pour some (don’t measure it!) RUM over the ice.  Pour slowly to slightly chill the rum.  Then fill with coke.

 

In the end, the mix of the sweet fruit, the salty-peppery veggies and the Holy Chipotle BBQ Beef and Chicken is perfect.  And the RUM, oh so good.

I hope you enjoy this recipe.  More to follow and add variations to the comments if you would like.