Recipe: Smokeydopalicious BBQ Kebabs
In a town that seriously savors sauce, Smokeydopalicious hits all the flavor marks– and the company behind it, Smokey By Nature, is making a name for itself as a leader in BBQ.
Photos by Tyler Shane
Kansas City is home to some of the best barbecue in the nation. Our notable pitmasters and renowned restaurants have given our city the official title of Barbecue Capital of the World. One element of our legendary barbecue legacy that stands out amongst other region’s is our love of sauce - the sweet condiment that smothers tender smoked meats and takes flavor to the next level.
Smokey By Nature, a Black-owned barbecue brand, has been making waves since it came on the KC barbecue scene in 2020. The multifaceted brand not only makes mouthwatering barbecue but “honors the history, creativity, and ingenuity of African-Americans in this country.” Between the strong hip-hop theme (just check the website for all the 80s and 90s hip-hop references) and sharing the lesser-known history of the African American influence on barbecue, the brand is a celebration of African American roots and creativity.
Smokey By Nature’s specialty handmade product is the Smokeydopalicious barbecue sauce. It’s a harmonious blend of sweet and savory that all barbecue lovers are sure to enjoy. The label describes it perfectly – a “sweet and smokey flow with a mild spice kick.” The consistency is a beautiful sauce-y texture that easily coats and enhances any food it is paired with. Even better, it’s gluten free and vegetarian and vegan friendly. Jars of Smokey By Nature’s sauce are available in the Made In KC stores.
With Spring on the horizon, a grilling recipe felt necessary. This kebab recipe, in which Smokey By Nature’s Smokeydopalicious barbecue sauce the star of the show, is amazingly simple but has no shortage of flavor. The sweetness of the sauce and pineapple contrasts beautifully with the savory chicken and spicy jalapenos. Not to mention, basting the kebabs with sauce adds an extra layer of caramelization during the grilling process. Enjoy!
Smokeydopalicious Barbecue Kebabs Recipe
Yields: 8 skewers
Ingredients
3 chicken breasts, boneless and skinless
1 red onion, large dice
2 red bell peppers, large dice
½ pineapple, cut into 2-inch chunks
4-5 jalapeno peppers, cut into ¾ inch thick slices
1 ½ C. Smokeydopalicious barbecue sauce
8 skewers, metal or bamboo
The night before, cut chicken breasts into 1 ½ inch chunks. Throw chunks into a large Ziplock bag with ½ C. of Smokeydopalicious barbecue sauce. Make sure the chicken is evenly coated with the sauce, adding more if necessary. Place the bag in the fridge to marinate overnight.
If using bamboo skewers, soak them in room temperature water for 30 minutes before using.
Prep your fruits and veggies by putting them in separate bowls on the counter.
Decide what order you want to assemble your meat, fruit, and veggies on the skewer. Begin threading the food through the skewers, one piece at a time. Go slow to avoid poking yourself!
As you finish assembling each kabob, place them on a sheet pan.
Pour one cup of Smokeydopalicious barbecue sauce into a small bowl.
Using a pastry brush, or spoon, begin brushing the sauce over the entirety of each kebab, making sure to get into those nooks and crannies. When finished, turn over the kebabs and do the same thing on the other side.
Place the sheet pan of glazed kebabs on a flat surface in the fridge.
Preheat the grill. Once heated, use tongs to place the skewers on the grill, leaving at least an inch of space between the kebabs.
Continue cooking for 15-20 minutes, covered. Use tongs to flip the kebabs halfway through. Make sure the chicken is cooked to 165F with a thermometer.
Take kebabs off the grill and place on a clean serving platter.
Let the kebabs rest for a couple minutes before serving!
*Try not to move the kebabs too much while on the grill. Let the grill do the cooking and sear in those beautiful grill marks!
*Be careful of cross contamination! While assembling your kebabs, any fruits and veggies that touch raw meat must be cooked or otherwise thrown away.
