Alabama-Style Chicken Kebabs

May  5, 2013
Photo by James Ransom
Author Notes

Maybe you've heard of or make "white" barbecue sauce from Alabama -- it's tart and tangy with mayo and vinegar as its base instead of the more common tomato. I like it a lot and thought I'd put a new twist on it for some chicken kebabs. Instead of the traditional horseradish I substituted sambal oelek for a bigger kick and a little sugar for sweetness. And extra is great as a dipping sauce. —inpatskitchen

Test Kitchen Notes

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. —The Editors

  • Makes 4 kebabs (but there will be enough sauce to do 6 to 8 kebabs)
  • Sauce
  • 1 1/2 cups mayonnaise
  • 1/2 cup apple cider vinegar
  • 1/4 cup granulated sugar
  • 1 tablespoon sambal oelek (or more if you can handle it..I used two!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 clove garlic, mashed or put through a press
  • Kebabs
  • 4 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • four 12-inch skewers (if using wood, soak them in water for at least 30 minutes to prevent burning)
  • Salt, pepper, and olive oil
  • The sauce
In This Recipe
  1. Sauce
  2. Whisk all ingredients together. Cover and refrigerate. (Sauce can be made well ahead of time.)
  1. Kebabs
  2. Cut the breast halves into 1 1/2 inch cubes and thread them on the skewers. Season the kebabs with a little salt and pepper and drizzle with a little olive oil. Light your grill to medium heat and oil the grates well.
  3. Reserve 1/2 to 3/4 cup of the sauce for dipping.
  4. Place your kebabs on the grill and start lightly basting and turning until the chicken is done. (Be careful not to burn!) Serve them up with a little of the reserved sauce on the side.
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Recipe by: inpatskitchen

I think I get my love for food and cooking from my mom, who was an amazing cook. She would start baking and freezing a month before Christmas in order to host our huge open house on Christmas afternoon. I watched and I this day I try not to procrastinate when it comes to entertaining. My cooking style is pretty much all over the place, although I'm definitely partial to Greek and Italian cuisine. Oh yes, throw a little Cajun in there too!