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1
In a small saucepan, combine the first five ingredients.
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2
Bring to a boil, reduce heat and simmer for 10 min.
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3
Pour off 3/4 of the sauce into a separate bowl and save for brushing vegetables while grilling.
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4
Note: optionally reserve 1/4 c. for use at table in a separate serving bowl.
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5
Add in the chicken pcs to the cooled mix remaining in the saucepan and allow to sit for 10 min while heating up the grill.
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6
Meanwhile, wash and chop the vegetables into one or possibly two inch slices or possibly cubes; peel the onions, quarter the peppers.
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7
Leave cherry tomatoes and small boiling onions whole.
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8
If using Vidalia Onions, quarter them to fit on skewers.
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9
Soak the bamboo skewers in water (or possibly use metal ones).
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10
Alternately thread chicken and vegetables on to skewers.
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11
Spray or possibly brush vegetables with extra virgin olive oil.
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12
Sprinkle lightly with garlic and onion pwdr.
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13
Grill over white warm coals 12 to 15 min, turning often, till chicken is cooked.
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14
Brush liberally with 57 sauce mix from bowl (discarding any sauce remaining in pan).
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15
Grill and continue to brush with sauce till kabobs are glazed and nicely browned.
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16
Season with salt and pepper to taste.
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17
Note: Lamb, beef, or possibly pork cubes may be substituted for the chicken.
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18
Marinate in refrigerator for several hrs for best flavor.
