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Prep
Difficulty
Easy
Time
Estimate
45 mins
Bring two pots of water up to boil. Marinate the chicken pieces. Boil the potatoes. Trim the artichokes and boil those in the other pot. Whip up the Balsamic Vinaigrette. Chop the remaining vegetables. Assemble the asparagus & bacon and set aside. As the potatoes become cool enough to handle, piece them on to the sticks alternating with the marinated chicken pieces. Sear the chicken kebabs first. When they are on the second side, add the asparagus skewers and artichokes. If there isn’t enough room on the grill, finish up the chicken kebabs first and wrap up to keep warm while the rest cooks up.
With potatoes, cauliflower, onions and chicken, these kebabs are a complete meal on a stick. You will need metal or wooden skewers for this recipe. If using wooden, plan to soak them to prevent them from catching on fire.
Any size artichoke will do, from jumbo to itty-bitty baby artichokes. The cooking times will vary, when you boil them and when you grill them, but adjust as needed with the size artichoke you have available. To test them just poke the stem with a knife.
Keep this lovely balsamic dressing on hand for several weeks instead of buying store vinaigrette’s loaded with dyes and chemicals. Balsamic vinegars can vary in sweetness. Choose the best one you can afford and then plan to adjust the sweetness as needed.
Asparagus is woven with strips of bacon to create a not only delicious, but attractive side dish perfect for your next barbeque.
