Sweet and Sour Chicken Kabobs-A German Recipe

Grilled sticky chicken sound good to anyone??? I was offered the opportunity to review a new cookbook-Grilling Like A Champion, the writers are award winning grillers so it sounded like fun to me. What surprised me was, they live in Germany! What amused me was, every new chapter started with... pork. Ya gotta love the pig folks:@) What made me curious was, these Sweet and Sour Chicken Kabobs because they called for things Americans wouldn't expect in that marinade, chili powder, paprika, maple syrup and rosemary. I loved the nice thick sticky sauce, they were pungently tangy and really different! I'm looking forward to the leftovers being added to a salad for lunch on Monday, and that includes the grilled veggies...

 The book made meat and onion kabobs, I added onion, green pepper and celery sliced about 1/4" thick on a diagonal.

LOVE the shopping list they included, look at the very first thing on the list-they know how to party in Germany!!! 

The chapter on sausage is exciting because the items start with ground meat and you actually make homemade sausage!

Overall this was a fun book to read through, there are a few minor things that get lost in translation, like while we're used to S&P to taste they'll add things like salt, pepper and chili powder to the end of recipes. But I'm thrilled they sent me a copy and I see Sauerkraut Pancakes in my near future!

Sweet and Sour Chicken Kabobs-from Grilling Like A Champion

~Mix everything and add 1" pieces of chicken. Marinate overnight. Skewer with onion between each piece of chicken. Oil your grate and grill until cooked through.
Note: I don't know how much a bunch of rosemary is... I made a half batch and just added 1/2 tsp fresh minced rosemary. Got to thinking later... maybe they just lay the whole stem of the rosemary in the marinade??? Don't know but I can say mine wasn't overly rosemary-ish... 

Try something new just for fun and have a happy day:@)