WHO: We've been cooking with inpatskitchen for a long time, and this is one of her best recipes yet.
WHAT: Moist, flavorful, addictive kebabs that will put the rest of the backyard barbecue spread to shame.
HOW: Mix up the sauce, fire up the grill, don't forget to baste.
WHY WE LOVE IT: "How is this chicken so moist?" is what you'll ask yourself while you're eating these. And probably, "Why can't I stop?" Don't ask questions, just keep eating. You have the recipe now -- the secrets are yours.
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This is going to turn into the best Kebab you've had -- on this side of Mississippi.
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Start with the base of your sauce. (Read: this is why they're so good.)
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Add in vinegar, sugar.
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Next comes the heat and the salt -- 2 very important components.
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A little pepper for good measure.
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Another use for a meat pounder? Smashing garlic!
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That goes in too.
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Now whisk. Simple, right?
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Cut the chicken into 1-inch pieces.
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On the skewers they go! And repeat.
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Season this cute little guy.
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And drizzle him with olive oil.
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Oh, and you should have your grill all fired up. When it's hot, throw 'em on.
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Basting is key -- the next few minutes will be an exercise in basting, then turning, then basting.
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Then turning again.
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When they look like this, they're about done!
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Be ready -- your dish is going to be the best at the barbecue.
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