- 1 pint blueberries
- 3 tablespoons Sambal chili paste
- 3 tablespoons ketchup
- 3 tablespoons brown sugar, light
- 3 tablespoons apple cider
- 1 tomato, plum, seeded and chopped
- Kosher salt, if needed
- 1 1/2 pounds chicken, ground
- 2 scallions, finely chopped
- 2 teaspoons onion powder
- 2 teaspoons oregano leaves, chopped fresh
- 1 teaspoon rosemary leaves, chopped fresh
- 1 teaspoon garlic powder
- 1 teaspoon cumin, ground
- 1/2 teaspoon thyme, dried
- Kosher salt and freshly ground black pepper
- 12 skewers, 6-inch wooden, soaked in water for 25-30 minutes
- Vegetable oil, for brushing (or high-temperature cooking spray)
- 2 heads Boston Bibb lettuce
Make and chill the sauce. In a saucepot over medium heat or the indirect heat side of a grill), add the blueberries, Sambal, ketchup, brown sugar, apple cider and tomatoes. Cook while mashing the berries and tomatoes, until everything is broken down and the liquid begins to thicken, about 10 minutes. Simmer on low to further reduce if desired. Taste and add salt only if you feel it is needed. Set aside or pour into a container and refrigerate or place in a cooler over ice if not using right away.
Prepare the kebabs. In a large bowl, combine chicken, scallions, onion powder, oregano, rosemary, garlic powder, cumin, thyme, salt and pepper, to taste. Form meat around 2 parallel skewers held about an inch apart, making 6 kebabs of an oblong sausage shape. Press to secure firmly on the skewers—the flatter the better.
Grill kebabs. Heat grill to high. Brush kebabs with oil or spray with a high-temperature cooking spray. Grill the kebabs over the direct heat area of the grill until golden and charred on the outside and cooked through, turning only once, about 3-4 minutes each side.
To serve, line a plate with 6 to 10 leaves of lettuce in a row to make a cradle for the meat. For each wrap, slide kabobs from the skewers and place them in the lettuce. Serve with a drizzle of Sunny’s Blueberry BBQ Sauce.