Chicken Skewers with Tomato ACV Sauce Recipe
Ingredients
Tomato Apple Cider Vinegar BBQ Sauce
- 1 tsp smoked paprika
- 1 tsp coriander
- 1 tsp chili powder
- 2 tbsp olive oil
- 1 onion chopped
- 5 cloves garlic minced
- 1 6 oz. can tomato paste
- 1 tsp chili flakes
- 1/2 cup North Coast Apple Cider Vinegar
- 1/2 cup honey
- 1/4 tsp himalayan salt
- 1 pinch of pepper
- 4 tomatoes chopped
Skewers
- 2 chicken breasts cut into bite sized pieces
Maple Apple Cider Vinegar Slaw
- 2 tbsp North Coast Apple Cider Vinegar
- 2 tbsp maple syrup
- 1/4 tsp Himalayan salt
- 1/4 tsp pepper
- 1/2 green cabbage chopped
- 1/2 red cabbage chopped
- 2 carrot grated
- 1 tbsp sesame seeds
Instructions
Tomato Apple Cider Vinegar BBQ Sauce
- First off, soak skewers in water.
- Then preheat oven to 375.
- Add smoked paprika, coriander, chili powder in a small fry pan and roast over medium heat for 2-3 minutes.
- Make sure not to let burn.
- In another pan, add olive oil, chopped onion and saute about 15 minutes.
- Add in the minced garlic cloves and saute about 2 minutes.
- Then add in the tomato paste, chili flakes, North Coast Apple Cider Vinegar, honey, tomatoes, and the 3 spices that were roasted and mix well.
- Remove from the heat.
- Using a handheld mixer blend all the ingredients so its not too chunky.
- You can also use a food processor.
- Season with salt and pepper.
- Mix the cut chicken breasts with 1/2 cup of the tomato apple cider vinegar sauce.
- Then place chicken on soaked skewers, and bake for 20 minutes.
- Serve with Maple apple cider vinegar slaw.
Maple ACV Slaw
- Add North Coast Apple Cider Vinegar, maple syrup, Himalayan salt and pepper to a bowl and mix well.
- Place the chopped red and green cabbage and the carrots and sesame seeds in a bowl.
- Pour in the maple apple cider vinegar dressing.
- Toss slaw with dressing and serve with tomato apple cider vinegar glazed chicken kabobs.
