Recipes

Sunny’s Giant Grilled Chicken Kebab Wraps with Blueberry BBQ Sauce

by Sunny Anderson 2:52 PM, September 8, 2017

Rachael Ray Show

Aired September 13, 2017

Serves 6 servings
Ingredients

For the Blueberry BBQ Sauce:

1 6-ounce pint blueberries
3 tablespoons Sambal chili paste
3 tablespoons ketchup
3 tablespoons light brown sugar
3 tablespoons apple cider
1 plum tomato, seeded and chopped
Kosher salt, if needed

For the Kebabs:

1 1/2 pounds ground chicken
2 scallions, finely chopped
2 teaspoons onion powder
2 teaspoons chopped fresh oregano leaves
1 teaspoon chopped fresh rosemary leaves
1 teaspoon garlic powder
1 teaspoon ground cumin
1/2 teaspoon dried thyme
Kosher salt and freshly ground black pepper
12 6-inch wooden skewers, soaked in water for 25-30 minutes
Vegetable oil, for brushing (or high-temperature cooking spray)
2 heads Boston Bibb lettuce

 

Preparation

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.

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Curtis Stone’s Ginger Beef Sirloin Satay with Charred Asian Vegetables

Jerk-Rubbed Chicken Skewers with Mango Salsa

Honey-Sriracha Chicken Skewers

 

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