- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 40 mins
- Serves
- 8
Ingredients
- 680
- white potatoes
- g
- 2
- zucchini(s)
- 2
- red onion(s)
- 500
- asparagus
- g
- 2
- chicken breasts
- lb
- 1
- pork tenderloin
- 75
- olive oil
- ml
- 7
- salt
- ml
- 250
- barbecue sauce
- ml
- 8
- wooden skewers
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 150 mL (2/3 cup) 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.
