- Prep Time
- 10 mins
- Total Time
- 50 mins
- Serves
- 8
Ingredients
- 1 bag
- mini white potatoes
- 680 g
- 2
- zucchinis, cut in ½-in. (1-cm) thick rounds
- 2
- small red onions, quartered
- 1
- bunch asparagus, trimmed (approx.1 lb/500 g)
- 2 lb
- boneless, skinless chicken breasts
- 1 kg
- 1
- pork tenderloin (1 lb/500 g)
- ⅓ cup
- olive oil
- 75 mL
- 1½ tsp
- salt
- 7 mL
- 1 cup
- Sensations by Compliments Spirited Mickie Southern Gentleman Sweet Heat BBQ Sauce, divided
- 250 mL
- 8
- wooden skewers, soaked
Directions
Step 1
Place potatoes in large saucepan and cover with cold water. Bring to a boil; cook 10 to 12 min. or until just tender but not cooked through. Cool until comfortable enough to handle. Thread onto skewers.
Step 2
Keeping vegetables and raw meats separate, drizzle potato skewers, zucchini, onions, asparagus, chicken and pork tenderloin with oil and season with salt.
Step 3
Cook chicken and pork tenderloin on grill preheated to medium, 15 to 20 min., turning occasionally, basting with ⅔ cup (150 mL) BBQ sauce near end of cooking. Check that internal temperature of chicken registers 165°F (74°C) and pork registers 160°F (71°C). Rest meats 10 min.
Step 4
Meanwhile, grill potato skewers and other vegetables 6 to 8 min., turning occasionally and basting with remaining BBQ sauce, until tender and lightly charred.
Step 5
Slice chicken and pork tenderloin. Arrange on serving platter with grilled vegetables.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (⅛ of the recipe):
- Calories:
- 350
- Fat:
- 11 g
- Saturated Fat:
- 2 g
- Carbs:
- 34 g
- Fibre:
- 4 g
- Sugar:
- 13 g
- Cholesterol:
- 70 mg
- Protein:
- 31 g
- Sodium:
- 660 mg
