This meal is the perfect transition from summer to autumn: sweet and spicy chicken and savory sweet potato grilled on kebabs. We suggest serving this recipe with brown rice and seasoned broccoli. Sprinkle with pomegranate kernels for an extra splash of color and seasonal flavor.
Recipe yields 4 servings.
WHAT YOU’LL NEED
SPICE RUB AND GLAZE
Place potato pieces into a small saucepan and add just enough water to cover the tops. Bring the water with potatoes to a boil over medium heat; cook for 5 minutes, partially covered, until potatoes are nearly cooked but still a bit firm. Remove from the heat; cool slightly.
While the potatoes are cooling, prepare the spice mix and glaze by mixing together the garlic salt, chili powder, salt, pepper, cumin, paprika, and crushed red pepper. In a separate bowl, combine the honey and cider vinegar. Set aside.
Add chicken to a medium bowl; drizzle lightly with olive oil and toss with half of the spice rub. Do the same with cooled potato pieces and sweet onion chunks; drizzle with olive oil and toss with remaining spice rub.
Thread the chicken, sweet potato, and onion onto the soaked skewers.
Preheat the grill on medium/high; grill the chicken skewers for 8 minutes, turning frequently, or until chicken juices run clear while brushing the skewers with the prepared honey glaze. Remove from the grill and serve immediately.