Ingredients
2 sweet potatoes peeled and cubed
1½ lb boneless, skinless chicken thighs cut into 2-inch pieces
1 medium, sweet onion cut into eleven 1½-inch chunks
About 7-8 bamboo skewers
¼ cup extra virgin olive oil
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 apple cider vinegar
Preparation
Closed Position
Plates: Grill
Pre-soak bamboo skewers for a minimum of 30 minutes or best overnight.
Place potato cubes into a small saucepan. Fill water to cover top of potatoes.
Bring to a boil over medium heat; cook for 4-5 minutes, partially covered, until potatoes are close to cooked but slightly firm. Remove from heat and let cool slightly.
In a small bowl, combine and mix the garlic salt, chili powder, salt, pepper, cumin, paprika, and crushed red pepper. Set aside.
In a separate small bowl, combine honey and vinegar. Set aside.
Add chicken to a medium bowl; lightly drizzle with olive oil and add half of the spice rub. Toss until covered. Repeat with potato pieces and onion, drizzle with olive oil and add the rest of the spice rub. Toss until covered.
Place grill plates onto the Grill Master and preheat both to 220°C by touching the CHICKEN button or TEMP button once and – button to desired temperature. Touch OK to start preheating.
Thread the chicken, sweet potato, and onion onto the pre-soaked bamboo skewers.
Once grill is heated, place skewers and grill in Closed position. Cook for about 6-8 minutes or until nearly done. Brush top with honey glaze and adjust cover height to just hovering the kebabs. Grill for another 1-2 minutes and remove.
Brush the rest of the prepared honey glaze as desired. Serve immediately.