Sweet Potato & Chicken Kebabs
1 large (¾ lb.) sweet potato, peeled and cut into 1-inch pieces
1 ½ lbs. chicken thighs (boneless and skinless), cut into 2-inch pieces
1 medium sweet onion, cut into 1 ½-inch chunks and layers separately
7 (12-inch) bamboo skewers
2 tsp. garlic salt
2 tsp. chili powder
½ tsp. salt
1 tsp. pepper
1 tsp. cumin
1 tsp. paprika
¼ tsp. crushed red pepper
6 tbsp. honey
2 tsp. cider vinegar
How To Make
Soak wooden skewers in water for at least 30 minutes. Remember to compost the wooden skewers when done eating.
Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly. Discard the peeled layers/unneeded ends of the potato in the green bin.
While the potatoes are cooling, prepare the spice mix + glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.
Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with the cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub. If present, always compost the bones, skin, and cartilage of the chicken.
Thread the chicken, sweet potato, and onion onto the soaked skewers. Remember to place the tunic (outer layer) and unused parts of the onion in the compost.
Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze. Remove from the grill and serve immediately.