125 ml barbecue sauce 1/2 cup
50 ml Saskatoon berry jelly 1/4 cup
5 garlic cloves, finely chopped
30 ml fresh rosemary, finely chopped 2 tbsp
1 ml salt 1/4 tsp
8 chicken thighs, skinless, boneless & cut into large chunks
1 large zucchini, cut into chunks
16 cherry tomatoes
16 medium mushrooms
In a small bowl; blend barbecue sauce, jelly, garlic, rosemary and salt.
In a large bowl with chicken, zucchini, tomatoes and mushrooms; add sauce mixture; stirring to evenly coat.
Thread chicken, zucchini, mushrooms and tomatoes onto skewers.
Barbecue kebabs over preheated medium heat, with lid closed, turning occasionally. Cook until chicken is not longer pink and vegetables are tender, about 12 to 15 minutes.
Serves 4